Rockford and I started the South Beach Diet on Saturday, so this week’s recipes are pretty well sugar- and carb-free. So far it’s going fine. Last night’s dinner was fantastic. I’d eat it any day. In fact, we’re having it again tonight!

Monday: Balinese coconut chicken
The ingredient list in this recipe (which follows at the end of the post) looks pretty intimidating, but it actually came together pretty easily. And it was so worth the effort.

Tuesday: Spicy chicken fingers

Wednesday: Shrimp & bok choy stir-fry

Thursday: Chicken en papillote

Friday: Ginger chicken

Balinese coconut chicken
from The South Beach Diet Cookbook“
2 tablespoons extra virgin olive oil
1 pound chicken breast tenders
1 tablespoon chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried cilantro
1 teaspoon grated fresh ginger
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cumin
Pinch of ground tumeric
1 cup light coconut milk
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar substitute
1/4 teaspoon ground red pepper
1 tablespoon tamarind paste
2 teaspoons water
Chopped scallion, for garnish

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.

Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin and turmeric and cook for 5 minutes or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute and red pepper. Return the chicken to the skillet, cover and simmer for 10 minutes or until the chicken is cooked through.

Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.

In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup.

Divide the chicken among four serving plates. Top with sauce and garnish with scallions.