Jonathan Rosenberg's coconut-marinated chicken over coconut rice from One Big Table: A Portrait of American Cooking: 600 Recipes from the Nation's Best Home Cooks, Farmers, Fishermen, Pit-Masters, and Chefs by Molly O'Neill

  • chicken breasts
  • cilantro
  • coconut milk
  • fish sauce
  • fresh ginger
  • lemongrass
  • whole star anise
  • rice
  • white pepper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LouiseQuasiChef on November 12, 2018

    This is a good recipe for a change of pace over more acidic Thai marinade of fish sauce, chilis, ginger, etc. The coconut milk mellows it out in a pleasant way. The sugar will make the pan in need of soaking, but it's worth it I think. Served over coconut rice and with plain fresh steamed broccoli. Delish!

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