Thursday, March 5, 2009

Cheesecake Factory Bang Bang Chicken & Shrimp

2 tablespoons extra-virgin olive oil

1 pound chicken breast tenders

1 tablespoon chicken broth

1 medium onion, chopped

2 cloves garlic, minced

3/4 teaspoon dried cilantro

1 teaspoon grated fresh ginger

1 teaspoon finely grated lemon peel

1/8 teaspoon ground cumin

pinch of ground turmeric

1 cup coconut milk

2 tablespoons macadamia nuts, finely ground

1 teaspoon sugar

1/4 teaspoon ground red pepper

2 cups fully cooked shrimp

1 tablespoon tamarind paste

2 teaspoons water

Chopped scallion for garnish

Cooked rice

Using a large skillet, heat oil and cook chicken - about 5 minutesper side or until browned and no longer pink in the center. Removeto platter and set aside.2. Using same pan, heat broth; add onion, garlic, cilantro, ginger,lemon peel, cumin and turmeric and cook for 5 minutes or until theonion is tender but not browned; stir in coconut milk, nuts, sugar,red pepper and shrimp.3. Return the chicken to skillet, cover and simmer for 10 minutesor until the chicken is heated through; remove to platter and keepwarm.4. Using same pan (do not discard sauce) add tamarind paste andwater previously mixed in small bowl. Bring to a gentle boil untilthickened and mixture measure about 1 cup.5. Cook and divide rice; evenly divide the chicken and shrimp among4 plates. Top with sauce and garnish with scallion.Serves tip: Tamarind paste is available in Indian andspecialty stores.Source: America's Secret Recipes by Ron Douglas

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