Ginger-Coconut Chicken

Serves 4

Note that this requires marinating time of 30 minutes or more.

Marinade:

1 tbsp yellow split peas

1 tsp coriander seeds

1-2 dried red chilies or chili flakes

¼ cup coconut milk

2 tbsp minced fresh ginger

4 medium cloves garlic, minced

2 tbsp finely chopped fresh cilantro

½ tsp salt or to taste

4 boneless, skinless chicken breast halves (1 to 1¼ pounds total)

Toast split peas, corinader seeds and chilies in a small skillet over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the coriander becomes fragrant, about 3 minutes. Transfer to a plate and cool for 3 to 5 minutes. Grind in a spice grinder or with mortar and pestle until the mixture is the consistency of fine black pepper.
Combine coconut milk, garlic, ginger, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.

Preheat broiler.

Coat a broiler-pan rack with cooking spray or oil. Place the chicken (including marinade) on the rack over the pan. The chicken should be about 3 to 5 inches from the broiler. Cook 4 to 6 minutes on a side or until an instant thermometer reads 150 degrees F.

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