Chef Kathy Gunst's bright chicken stew with coconut milk, lime juice and zest, fresh ginger and cinnamon will warm up any winter night. It’s an ideal weeknight meal and can be thrown together in well under an hour.
Other than squeezing a lime wedge onto tacos or using the juice to bake a pie or mix up a batch of margaritas, how often do you consider adding the less-loved green citrus in your cooking?
This is a riff on popular Mexican street food. Peanuts are tossed with fragrant lime zest, juice, chili flakes and a touch of sugar and toasted. They are then tossed with fresh cilantro and served warm or at room temperature with lime wedges. Serve with an ice-cold beer or snack any time of day.1 teaspoon lime zest, from the same 2 limes2 tablespoons white sugar or brown sugarPreheat the oven to 300 degrees. Line a cookie sheet with parchment paper.
If you make the nuts ahead of time, place in a 300-degree oven on a cookie sheet for about 5 minutes or so to crisp them up before serving.Cold temperatures. Blizzards. Gray skies. Dreaming about a get-away? This bright stew — with coconut milk, lime juice and zest, fresh ginger and cinnamon — will warm up a winter night. It’s ideal for a weeknight as it can be thrown together in well under an hour. Serve with basmati rice and wedges of lime.
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