Lemongrass Coconut Chicken with Roasted Zucchini

• BS1 1/2 pounds boneless skinless chicken thighs
• P1 tsp paprika
• GPgarlic powder, onion powder, salt, and pepper
• OOolive oil
• G3 cloves garlic · minced
• J1 jalapeño · ribs and seeds removed (optional), minced
• G1 inch ginger · grated or minced
• LL2 tbsp lemongrass or lemongrass paste
• BS1 tbsp brown sugar
• UC14 ounce unsweetened coconut cream · canned
• JZ1 juice and zest of lime
• Z2 zucchinis
• FCfresh cilantro and/or basil · chopped
• CJcooked jasmine rice

Préparation

1. 1

   Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with paprika, garlic powder, onion powder, salt, and pepper. Cook for 8-10 minutes until internal temperature reaches 165°F. Remove from the pan, let cool, and shred into bite-sized pieces.

2. 2

   In the same skillet, sauté the garlic, jalapeño, and ginger until fragrant. Stir in the lemongrass and brown sugar. Pour in the coconut cream and bring to a gentle, low simmer. Season the sauce with lime zest, lime juice, and salt.

3. 3

   Slice zucchinis into coins, toss with olive oil, salt, and pepper. Arrange on a baking sheet and roast at 230°C for 10-15 minutes.

4. 4

   Return the shredded chicken to the skillet with the sauce. Fold in fresh cilantro or basil just before serving over warm jasmine rice with the roasted zucchini.