A delightful chicken stew infused with the tropical flavors of coconut and lemon, perfect for a comforting meal.
Grate the zest of the lemon, avoiding the white pith, and set aside.
Using a microplane zester makes this task easier and ensures fine zest.
Cut the chicken into bite-sized pieces and marinate with the juice of the lemon for 30 minutes.
Marinating in lemon juice tenderizes the chicken and infuses it with flavor.
Heat a skillet over medium heat with a little oil and brown the chicken pieces partially.
Don't overcrowd the skillet to ensure even browning.
Remove the chicken and sauté the onions in the same skillet until lightly browned.
Stir frequently to prevent burning and ensure even cooking.
Add the bell pepper and garlic to the skillet and cook for 3 minutes.
Keep the heat moderate to preserve the crunch of the bell pepper.
Reduce the heat to low and add the coconut milk, ginger, cayenne, and lemon zest. Stir to combine.
Mix thoroughly to ensure the spices are evenly distributed.
Return the chicken to the skillet, cover, and simmer for 30 minutes until the sauce thickens.
Check occasionally and stir to prevent sticking.
Serve the stew over steamed rice and garnish with fresh herbs if desired.
Fresh cilantro or parsley adds a nice touch of color and flavor.
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