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Source: Food and Wine Quick from Scratch

Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce
Redolent of ginger and jalapenos, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeño.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
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4 tablespoons cooking oil
3 garlic cloves, minced
1 whole chicken, 3 to 3 1/2 pounds, quartered
3/4 teaspoon salt
fresh ground black pepper
1 onion, chopped
1 tablespoon fresh ginger, minced
2 jalapeno peppers, seeds and ribs removed, minced
1 1/4 cups canned crushed tomatoes in thick puree
1 cup unsweetened coconut milk
2 tablespoons cilantro, chopped (or parsley)




Light the grill. In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.

Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.


Wine Recommendation: This spicy dish will demolish any subtlety in a wine. Go for something straightforward and gulpable: a fresh white wine such as a pinot bianco from northern Italy, a slightly chilled red such as Beaujolais from France, or a beer.


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Shrimp with Sun-Dried-Tomato Barbecue Sauce
Source: Food and Wine Quick from Scratch
Rating:
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With jalapeños, ginger, chili powder, and an unusually large amount of black pepper in the mix, this is one spicy dish. It’s based on New Orleans-style barbecued shrimp, with the added innovation of sun-dried tomatoes.
View the full recipe


Grilled Swordfish with Tomato-and-Cucumber Salsa
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Cooking fish on an outdoor grill is one of the joys of summer! Swordfish is super on the grill, although you could easily substitute tuna or halibut.

View the full recipe

 








 
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