Reprinted Start Fresh by Tyler Florence. Copyright (c) 2011 by Tyler Florence. By permission of Rodale, Inc.

Photo by John Lee

Makes: 4 adult servings, 6 to 8 kid servings

Ingredients:
2 tablespoons extra-virgin olive oil
4 boneless, skinless chicken thighs, rinsed well, patted dry
Salt and freshly ground pepper
1 small yellow onion, finely chopped
1 1-inch ginger root, minced (2 tablespoons)
1 13.5-ounce can coconut milk
1 1/2 cups organic chicken broth
1 1/2 cups long-grain white rice
1/2 cup unsweetened shredded coconut
2 tablespoons fresh cilantro leaves
1 lime, halved

1. Heat the olive oil in a heavy roasting pan over medium heat until shimmering. Season chicken with salt and pepper; brown lightly on both sides, 5 to 7 minutes. Transfer to a plate, set aside.

2. Add the onions and ginger to the pan. Cook until the onion is translucent, 3 to 5 minutes. Pour the coconut milk and stock into the pan. Bring to a boil.

3. Add the rice, cook until some of the liquid has been absorbed by the rice, 5 to 7 minutes. Arrange the chicken on top of the rice, sprinkle with the coconut.

4.Bake the chicken and rice in a 400-degree oven until the chicken has reached an internal temperature of 165 degrees and the rice is tender, 20 to 25 minutes. There should be some liquid remaining in the pan. Sprinkle with the cilantro; squeeze the lime halves over all.

5. Divide the recipes into as many adult and child-friendly portions as needed. Roughly chop the child portions ; transfer to a food processor. Pulse on and off until coarsely or finely chopped, as desired.