Fall is definitely my favorite season. But it also makes me melancholy. The cooler, crisp air and changing color palette bring me joy, yet the earlier sunsets and long evenings are so gloomy.
Daylight saving time hasn't even ended yet (Nov. 1), but the sadness has already started creeping in.
I know many people wish we could do away with daylight saving time altogether, but I for one support the idea of Sunset Standardization Time. This fictitious time would make it so that no matter the season, sunset will occur between 6 and 8:30 p.m. year-round.
It may sound trivial, but in the heart of December by the time the solstice arrives and the sun's path appears to be parallel to the horizon, that extra hour of daylight would make a world of difference.
Alas, I don't control the clocks or the sun.
To counteract this seasonal moodiness, I use a special lamp designed to help alleviate SAD (seasonal affective disorder) and I look for other ways to add brightness to my day. Like dinner.
Curry gives this chicken dish a warm and cozy flavor, while tropical coconut and mango make it easy to imagine being on a sun-drenched beach.
Curried Coconut Chicken and Rice
1 cup long-grain rice
Water
Salt
3 tablespoons butter, melted PLUS more for coating dish
1 cup unsweetened flaked coconut
2 teaspoons curry powder
4 (6-ounce) boneless, skinless chicken breasts
Ground black pepper
1/4 cup mango chutney, warmed
Heat oven to 350 degrees. Coat a large baking dish with butter.
Cook rice with a pinch of salt according to package directions.
Meanwhile, place butter in a shallow dish.
In a separate shallow dish, combine the coconut and curry powder.
Dip each piece of chicken into butter, then coat with coconut mixture. Arrange chicken breasts in the prepared baking dish. Sprinkle with salt and ground black pepper. Pour any remaining melted butter over the chicken. Bake 30 to 35 minutes or until chicken reaches an internal temperature of 165 degrees.
Spoon 1 tablespoon warmed chutney over each piece of chicken. Serve with rice.
Makes 4 servings.
Recipe inspired by Taste of Home
Food on 10/21/2015