High Protein Valentine’s Day Dinner: Malagasy Vanilla Chicken & Prawns (30g Protein)

Sear: Season the chicken with salt and pepper, then lightly dust with cornstarch. Heat oil in a heavy pot over medium-high heat and sear the thighs until golden (about 3-4 mins per side). Remove and set aside.

Aromatics: Reduce heat to medium. Add the white onion to the same pot and cook until softened. Add the garlic and cook for 30 seconds until fragrant.

Deglaze: Pour in the white wine, scraping up the brown bits from the bottom. Let the wine reduce by half.

Build the Sauce: Stir in the coconut milk and chicken broth. Add the curry powder and the scraped vanilla seeds (drop the pod in too!). Bring the mixture to a boil.

Braise: Return the chicken to the pot. Cover with the lid slightly ajar and simmer on low for 15-20 minutes until the chicken is tender and the sauce has thickened.

Pro-tip: if you want an even silkier sauce, remove the chicken and blend the sauce in a blender until smooth, pour it back in the pot, add the chicken, and let it simmer.

Toast the rinsed rice in coconut oil for 2 minutes until it smells nutty. Add liquids and salt; bring to a boil.

The Pro Move (HIGHLY RECOMMEND): Place a parchment paper circle (it’s called a cartouche) directly on the rice, cover with a lid, and simmer for 15-18 mins.

The crowd pleaser –  crispy rice!

For the Ranona: Once the water is gone, keep it on low for 3-5 extra minutes until you hear a slight crackle. Don’t stir!

Set oven to broil.

Lightly slice the bottom half of the jumbo prawns, so they lie flat.  Alternatively, I like to skewer them.  Place the shrimp on a baking tray.

Melt the sauce.  Brush the prawns with garlic butter.  Place under the broiler for 2-3 minutes per side until charred on the edges and vibrant pink on the outside.

OPTIONAL: Quickly sauté the watercress in a pan with spray oil and minced garlic for 1 minute, just until wilted.  Gently squeeze the lemon into the pan to create steam, then remove it immediately so the leaves do not wilt.