New recipe, March 3, 2013

Spiced Chicken with Coconut Caramel Sauce and Citrus Salad, from the March 2013 Food and Wine. We changed the recipe a little--we used bone skinless thighs instead of skin on boneless breasts, and we used lite coconut milk instead of the full fat version. This is still absolutely delicious, and we give it a 5. Served with Thai style cucumber salad.

Wine: Chateau La Rame Bordeaux 2010. This is made from sauvignon blanc-it went nicely with the citrus salad, but argued a bit with the caramel and sweetness in the sauce.