Ginger Spiced chicken

Ginger Spiced chicken

Charles Richer

Discover the original recipe with Caribbean flavors offered by Oceania Cruises.


  • 4 boneless, skinless chicken breasts
  • 3 tablespoons Caribeean Spice Blend
  • 6 tablespoons clarified butter
  • 2 cloves garlic
  • 2 (1-inch) pieces ginger, coarsely chopped
  • 1 bay leaf
  • 2 cups julienned onions
  • 1 cup juliennes onions
  • 1 cup julienned red bell peppers
  • 1 cup coconut milk
  • 1 cup heavy cream

Cut the chicken into 1/2-inch cubes. In a large zip-lock bag, combine the chicken and spice blend and shake to coat the chicken. Refrigerate at least six hours, but preferably overnight. Remove from the refrigerator 1 hour before use.

in a large sauté pan over medium heat, melt the butter and add the garlic, ginger, and bay leaf, heating until the butter is infused, about five minutes. Remove the bay leaf and garlic and increase the heat to high. Add the chicken and sear until golden brown on all sides and cooked to an internal temperature of 160°F/71°C

Transfer the chicken to a large bowl and reserve. Decrease the heat to medium, add the onions and peppers and cook until soft, about ten minutes. Transfer the onions and peppers to the bowl with the chicken.

Add the coconut milk and cream to the pan, deglazing by scraping any bits from the bottom. Simmer – but do not boil – the sauce until it reduces by one-fourth, about 10 to 15 minutes.

when the sauce is thickened, return the chicken, onions and peppers to the pan and warm through. Serve in bowls over cardamom Rice Pilaf.