CHICKEN IN COCONUT MILK

Serves 4.

• 3 lb. chicken pieces, preferably thighs and drumsticks

• 1 tsp. salt, or to taste

• Freshly ground black pepper

• 1/3 c. flour

• 3 or 4 tbsp. coconut, peanut or corn oil

• 2 yellow onions, sliced

• 3 or 4 garlic cloves, crushed

• 1 large red or yellow bell pepper, cored and cut into strips

• 2 hot chile peppers, such as jalapeño or serrano

• 2 in.- piece of fresh ginger root, minced, or 2 to 3 tsp. ground ginger

• 2 tsp. ground cinnamon

• 1 to 2 tbsp. curry powder

• 1 tbsp. flour

• 11/2 . chicken broth

• 1 c. unsweetened coconut milk

Directions

If using jointed thighs and drumsticks, cut the chicken pieces into halves at the joint. Rinse and dry well with paper toweling. Sprinkle the chicken with salt and black pepper.

Pour the flour into a paper or plastic bag, put in the chicken and dust all over with the flour. Remove the chicken from the bag, and shake off any excess flour.

Pour the oil in a 3-quart saucepan and set the pan over moderate heat, and heat the oil until it is quite hot. Add about half the chicken pieces and brown over moderate high heat all over, about 4 or 5 minutes, turning often. Remove the browned chicken from the pan and brown the remaining pieces the same way and remove from the pan.

Reduce the heat a bit and stir into the pan the onions, garlic, bell pepper, chile pepper and ginger. Sauté, stirring, until the vegetables are softened, about 5 minutes. Then stir in the cinnamon, curry powder and flour and cook, stirring, for about 2 minutes. Stir in the chicken broth and coconut milk.

Return the browned chicken pieces to the pan. Raise the heat and bring the pot to a gentle boil, stirring, and cook over high heat for 3 to 5 minutes. Immediately reduce the heat to low, cover the pot, and cook the chicken for about 30 minutes, stirring occasionally, adding a pinch of salt, if needed.

Test the chicken for doneness by cutting into a thigh at the joint, and check to see if the juices run clear. If not, cook a few minutes longer.

Serve the chicken over rice, noodles or boiled potatoes.

Nutrition information per serving:

Calories705Fat44 gSodium1,155 mg

Carbohydrates27 gSaturated fat24 gCalcium70 mg

Protein50 gCholesterol155 mgDietary fiber4 g

Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 6 medium-fat meat, 3 fat.

TOMATO COCONUT RICE

Serves 6.

This is a variation of the old Southern dish Savannah Red Rice, which is featured in Joyce White's cookbook "Soul Food." It's a grand party dish, and you can double it to feed a crowd. She often makes the dish with brown basmati rice and then bakes for an additional 20 or so minutes. (That rice is usually available at Indian and health-food stores.)

• 2 or 3 tbsp. peanut, olive or grapeseed oil

• 1 small onion, finely chopped

• 1 tbsp. chopped fresh basil or parsley

• 1 red or green pepper, cored and chopped

• 1 c. long-grain rice

• 2 c. finely chopped plum tomatoes or well-drained canned tomatoes

• 1 c. unsweetened coconut milk

• 1 tsp. salt, or to taste

• Freshly ground black pepper

• 1/2 tsp. hot pepper sauce or cayenne pepper, or more if desired

Directions

Preheat the oven to 350 degrees. Oil a 2-quart ovenproof baking dish and set aside.

Heat the oil in a medium skillet. Stir in the onion, herb and bell pepper; sauté 4 or 5 minutes, stirring. Stir in the rice and sauté 2 or 3 minutes longer, stirring, and then remove the pan from the heat.

Spoon the rice mixture into the baking dish. Stir in the tomatoes, coconut milk, salt, black pepper and hot pepper sauce or cayenne pepper, mixing well. Cover the baking dish tightly with a lid or aluminum foil.

Place the dish on the lower oven rack and bake for about 40 minutes, or until the rice is tender, and all the liquid is absorbed, stirring a couple times. Cook for another 20 minutes if using brown rice.

Serve as a side dish to baked fish, roast chicken or meat dishes.

Nutrition information per serving (using white rice):

Calories260Fat12 gSodium420 mg

Carbohydrates34 gSaturated fat7 gCalcium21 mg

Protein4 gCholesterol0 mgDietary fiber3 g

Diabetic exchanges per serving: 2 bread/starch, 2 1/2 fat.

COCONUT JELLY CAKE Ø

Makes 1 two-layer cake. Serves 8 to 12.

Note: To toast coconut, scatter on a baking sheet, sprinkle on a generous tablespoon of sugar if desired and set the pan on the lower rack of a preheated 350-degree oven. Toast for about 10 minutes, or until the coconut is just tinged with brown, stirring a couple times and watching carefully. This elegant cake belies the fact that it so easy to make.

• 2 c. cake flour, plus more for pan

• 11/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 12 tbsp. (11/2 sticks) unsalted butter, softened

• 11/4 c. sugar

• 3 eggs, at room temperature

• 1 c. buttermilk, at room temperature

• 11/2 tsp. vanilla extract

Filling and frosting:

• 11/2 c. fruit jelly, jam or preserves

• 2 c. freshly grated coconut or packaged flaked coconut, plain or lightly toasted

Directions

Preheat the oven to 350 degrees. Butter two 8-inch-square by 2-inch cake pans, and dust lightly with flour, shaking out the excess. Set aside.

Sift the flour, measure and sift again with the baking powder, baking soda and salt. Set aside.

Place the butter in a large bowl. Using an electric beater set on medium or creaming speed, gradually add the sugar and beat until light and fluffy, for 3 to 5 minutes, occasionally scraping the sides of the bowl with a rubber spatula.

Then, add the eggs one at a time, beating until blended after each addition.

Set the mixer on low speed. Add the flour and buttermilk alternately to the batter, beginning and ending with the flour, beating only until blended after each addition.

When all the flour is added, set the mixer on medium-low speed and beat the batter for about 30 seconds or until it is creamy and smooth. Stir in the vanilla extract, mixing well.

Pour the batter into the prepared cake pans, dividing evenly between the two. Shake the pans gently to level the batter. Place the filled cake pans on the middle oven shelf, diagonally across from each other.

Bake for 25 to 30 minutes or until the cake layers are puffy and golden brown and a knife inserted in the center comes out clean, or the cake pulls away from the sides of the pan.

Remove the cake from the oven and cool in the pans on a wire rack for 10 minutes. Run a metal spatula or knife around the edges of the cake to loosen. Carefully turn out the cake layers onto the rack and cool completely.

To assemble the cake, place wax paper on a cake platter to catch any dripping jelly. Brush off any cake crumbs and place one of the layers on the cake platter, top side down. Spread the top of the layer with 1/2 cup of the fruit jelly, jam or preserves. Sprinkle on about 2/3 cup of the grated coconut.

Add the second cake layer, bottom side down. If using preserves, press the remaining through a fine sieve into a small bowl, if desired, to remove any seeds. Spread the top and sides of the cake with the remaining jelly, jam or preserves and then sprinkle the cake all over with the remaining coconut, both sides and top.

Nutrition information per serving of 12:

Calories450Fat18 gSodium220 mg

Carbohydrates68 gSaturated fat12 gCalcium80 mg

Protein5 gCholesterol84 mgDietary fiber2 g

Diabetic exchanges per serving: 2 bread/starch, 2 1/2 other carb, 3 1/2 fat.