Coconut Milk Chicken Marsala with Gingered Carrots

My roommates said that this one looked like baby poop. I say, shut your face, roommates!

Chicken thighs
Marsala spices (available at Indian grocery stores)
1 can of coconut milk
Carrots
Fresh ginger, diced
Butter

In a medium sized bowl, mix together the can of coconut milk and marsala spices. I used about 3 T of marsala spice, but you should add little by little and taste until it's a color and taste that you can live with. Remember that it will get stronger as it cooks down!

Toss the chicken thighs in a little bit of oil and cook in a wide pan with high sides. When the chicken is halfway cooked, add the coconut milk mixture and turn the heat to medium low. How do you know when the chicken is halfway cooked? I have no idea. Try asking it. You must guesstimate, because cooking is an art, not a science.

Allow the coconut milk mixture and marsala spices to reduce by at least half until the sauce is thick. This took us about 30 minutes.

For the carrots, heat 2 T butter in a flat pan. Toss the ginger and carrots and saute until soft.

Does it look like baby poop? Maybe. But, then what the heck are you feeding your babies, people????

Spicy Orange Hunan Chicken

This dish has the potential for some serious heat, but can be made more or less spicy by the addition or subtraction of the toasted red chiles.

Ingredients:
Two boneless chicken thighs, cubed
1 C Chicken broth
3 T Orange juice
Orange pieces of 1 orange (supremed, or just cut up)
Orange zest
Diced fresh ginger
Diced fresh garlic
Chard leaves 
Dried red chiles, finely diced
Sesame seeds (for garnish)

In a large, broad pan, toast the dried red chiles. Set aside.

Heat a T of oil in the same pan, add chicken, and toss. Cook for a few minutes, then add chicken broth, orange juice, orange zest, ginger, and garlic. Add a pinch of the toasted chiles - the more you add at this point, the spicier things will get. Cook the chicken in the broth mixture until the mixture reduces by half.

Geoff just moved into a new apartment, and the can opener was no where to be found. Look at this caveman re-inventing a way to open a can of broth a la screwdriver. Looks pretty safe, no?

Wilt the chard leaves over the chicken and broth while it steams. Remove the leaves and arrange on a plate.

When the chicken is thoroughly cooked and the broth mixture has reduced by half, plate the chicken atop the chard leaves and pour broth mixture over the chicken. Top with the supremed orange slices, toasted chiles, and sesame seeds.

Verdict: We both really liked this one!