8boneless skinless chicken thighs, or 4 large chicken breasts cut in half
1sweet onion, thinly sliced
2teaspoonsfresh ginger, grated
1 1/2cupslong-grain white rice
1 1/2teaspoonsground cumin
114 ounce can unsweetened coconut milk
Juice of 1 lemon
In a large deep skillet, heat oil over medium-high heat. Cut fat off chicken and then sprinkle with salt and pepper and place in pan. Brown on both sides, about 4 minutes per side. Remove chicken onto a plate and turn heat down to medium.
Cook the onion until tender and then add the garlic and ginger and cook 30 more seconds. Mix in the rice, coriander, cumin, and salt and pepper. Stir in the coconut milk and water and then lay the chicken on top of the rice. Bring to a simmer, cover, and reduce heat to low. Cook for 20-25 minutes until rice is almost done (stir halfway through).
Stir in the zucchini (I took the chicken out while I did this and then placed back on top), cover, and cook until rice, zucchini, and chicken are done (about 7-10 minutes). Garnish with fresh lemon juice and cilantro.
Chicken and Zucchini Indonesian Coconut Rice https://www.garnishandglaze.com/chicken-zucchini-indonesian-coconut-rice/