Saturday, March 12, 2011

Chicken in a Spicy Coconut Sauce

Can you tell I still am on Caribbean time?? No more cabbage, root vegetables or anything remotely wintry!

I made this chicken dish during the week. The marinade serves to....marinate the chicken before grilling and also as a base for the sauce.

Chicken in a Spicy Coconut Sauce

Serves 8

8 boneless, skinless chicken breasts

one bunch fresh cilantro
2 limes
2 oranges
2 Tbsp sesame seeds
2 Tbsp safflower oil
1 Tbsp sesame oil
1 tsp salt
3 Tbsp chili-garlic sauce (in the Asian aisle of your supermarket)
1 can lite coconut milk

Chop the cilantro finely. Transfer all but 2 Tbsp to a medium bowl.
Grate the zests of the limes and the oranges. Add to the cilantro. Add the juices of the limes and oranges.
Add the oils, the sesame seeds and the chili-garlic sauce. Mix well. Divide in two, one half for the chicken and the other for the sauce.

Pound the chicken breasts and place in two zip-loc bags. Divide the chicken marinade evenly between the two bags and let sit for at least one hour.

Heat the grill.
When the grill is hot, cook the chicken as you would normally do.

While the chicken is grilling, heat the coconut milk. Add the lime marinade and cook a little longer, about five minutes.

Plate the chicken with rice and snow peas, and pour the sauce over it and sprinkle with the fresh cilantro.

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