Black-Skinned Chicken Slow-Cooked in Coconut Sauce

1 1 1/2 -pound black-skinned chicken, head and feet discarded, cleaned, rinsed and quartered
4 cups light chicken stock
1 cup Chinese rice wine
1 inch-long piece of ginger, peeled and sliced
1 small onion, peeled and quartered
2 garlic cloves, peeled and smashed
1 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper
1 teaspoon vegetable oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon Thai red curry paste
1 tablespoon tomato paste
1 13 1/2-ounce can coconut milk
1 zucchini, trimmed, peeled, and cut into long julienne
1 tablespoon fresh lime juice
¼ cup chopped fresh basil leaves

Nutritional Information
- Nutritional analysis per serving (2 servings)
  1280 calories; 84 grams fat; 47 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 9 grams polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 61 grams protein; 184 milligrams cholesterol; 1145 milligrams sodium

2 servings

In a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid.
Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt.
Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve.

Chicken and rice wine can be bought in Chinese food stores. Curry paste can be bought in Asian food stores.

1 hour 40 minutes