My life is marvelous.
I have those days when I can just play in the kitchen, baking and creating whatever I want for those whom I love.
Today was one of those days. Artistic freedom for friends…best of friends.
This sense of freedom led to a rather complex, but also simple flavor combination:
Salty Ginger Grapefruit Crusted Chicken & Coconut Rice with Grapefruit Vinaigrette.

Salty Ginger Grapefruit Crusted Chicken & Coconut Rice with Grapefruit Vinaigrette

1 sleeve saltine crackers
zest of 1 large grapefruit
1 tsp. ground ginger
1/2 tsp. garlic salt (with parsley)
8 large boneless, skinless chicken thighs
2 cups Jasmine rice
4 cups coconut milk
juice of 1 fresh grapefruit
1 Tbs. extra virgin olive oil
1 jalapeño, seeded and thinly sliced
sea salt and pepper
toasted coconut flakes or chips

Preheat oven to 425 degrees.
Process the saltine crackers into crumbs in a high speed blender or food processor. Combine in a bowl with the grapefruit zest, ground ginger, and garlic salt.
Toss each chicken thigh into the cracker mixture and place into a large baking dish.
Cover with foil and bake for about 45 minutes.

Meanwhile, combine the rice and coconut milk and bring to a rolling boil over high heat. Reduce the heat to simmer and cover, cooking for about 45 minutes, until the rice is fragrant and soft and all the liquid is absorbed. (You may need to add a touch of water, as well).

Just before serving, combine the grapefruit juice, olive oil, jalapeño, and salt and pepper in a jar with a tightly fitting lid. Shake vigorously.

Serve each plate with a scoop of rice, a chicken thigh, a drizzle of vinaigrette, and toasted coconut chips.