March - in like a chicken

It appears that this will be a poultry month.

It began with the lovely brown eggs delivered to my door... immediately followed by free range chicken horrors memories. Ahem.

Finish that week with a Cheesy Bacon and Egg Casserole disaster entree for the Men's Breakfast at church. Argh.

In the midst of all this my computer laid an egg. So I'm figuring... why fight it? Let's just have a poultry month. Who knows what will happen by the time March 31 arrives?


In keeping with this theme, here's a yummy way to put our feathered friends to good use. (No, not a Cheesy Bacon and Egg Casserole! That recipe has been destroyed!)

Thai Chicken - 8 servings
(crock-pot recipe)

4 whole chicken breasts (I used boneless, skinless - worked fine.)
1 Tbsp grated gingerroot
3 green onions, sliced
1 (14 oz.) can coconut milk (unsweetened)
1/2 to 3/4 tsp turmeric
1/4 to 1/2 tsp. dried red pepper flakes
1 (8 oz.) can pineapple chunks, drained
2 Tbsp cornstarch
2 Tbsp cold water
Cooked rice
1/2 cup chopped peanuts

Cut chicken breasts in half, making 8 pieces. Place chicken in a slow cooker. Add ginger, green onions, coconut milk, turmeric, and pepper flakes. Cover and cook on LOW 4 to 5 hours or until chicken is tender. Turn control to HIGH; add drained pineapple. In a small bowl, dissolve cornstarch in water; stir into chicken mixture in cooker. Cover and cook on HIGH about 15 minutes. Serve over rice and sprinkle with peanuts.

Enjoy!

He shall cover thee with his feathers, and under his wings shalt thou trust: his truth shall be thy shield and buckler. Psalm 91:4