Thai Coconut Lime Chicken

By Katie Taylor, Canadian Living Cook of the Year Finalist 2007

189 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving:	-
cal	0 5290529 cal
pro	34 g34g pro
total fat	39 g39g total fat
sat. fat	24 g24g sat. fat
carb	15 g15g carb
fibre	3 g3g fibre
chol	79 mg79mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	55 calcium
iron	3939 iron
vit A	44 vit A
vit C	1717 vit C
folate	1515 folate

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Katie Taylor of Thornhill, Ont., was inspired to create this recipe with chicken after making it with mussels. She serves this with jasmine or basmati rice, to which she adds grated lime rind, chopped peanuts, butter, salt and pepper. Kaffir lime leaves and lemongrass are available at Asian markets and some supermarkets.

Ingredients

3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
2 tbsp lime juice 2 2tbsp tbsplime juice
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
6 boneless skinless chicken breasts 6 6boneless skinless chicken breastboneless skinless chicken breasts
2 tbsp unsweetened desiccated coconut 2 2tbsp tbspunsweetened desiccated coconut
1/2 cup chopped fresh coriander 1/2 1/2cup cupchopped fresh coriander
Sauce:
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1-1/2 cups chopped onions 1-1/2 1-1/2cups cupschopped oniononions
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
2 tsp minced jalapeno pepper 2 2tsp tspminced jalapeno pepper
1 small banana , mashed1 1small bananabananas, mashed
1 can (700 mL) coconut milk 1 1can (700 mL) can (700 mL)coconut milk
2/3 cup chopped tomatoes 2/3 2/3cup cupchopped tomatoes
1/2 cup sodium-reduced chicken stock 1/2 1/2cup cupsodium-reduced chicken stock
2 tbsp fish sauce 2 2tbsp tbspfish sauce
3 3kaffir lime leafkaffir lime leaves, bruised (optional)
2 lemongrass stalks , bruised2 2lemongrass stalks, bruised
2 tsp ground cumin 2 2tsp tspground cumin
2 tsp ground coriander 2 2tsp tspground coriander
1 tsp salt 1 1tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
1 tsp cayenne pepper 1 1tsp tspcayenne pepper
1 tsp turmeric 1 1tsp tspturmeric
1 tsp ground fennel seeds 1 1tsp tspground fennel seeds
2 tbsp lime juice 2 2tbsp tbsplime juice
1 tbsp sesame oil 1 1tbsp tbspsesame oil

Preparation

In large bowl, combine 2 tbsp (25 mL) of the oil, lime juice, salt and pepper. Add chicken, turning to coat. Let stand for 10 minutes.

In large skillet, toast coconut over medium heat, stirring constantly, until golden, about 3 minutes. Set aside for sauce.

In same skillet, heat remaining oil over medium-high heat; brown chicken, turning once. Transfer to large baking dish; set aside.

Sauce: Drain fat from skillet; heat vegetable oil over medium heat. Fry onions until softened, about 4 minutes. Add garlic, ginger, jalapeno and banana; cook over medium-low heat, stirring, for 2 minutes.

Add coconut milk, tomatoes, chicken stock, fi sh sauce, lime leaves (if using), lemongrass, cumin, coriander, salt, pepper, cayenne, turmeric and fennel seeds; stir to combine. Bring to simmer; cook, stirring frequently, until thickened, about 10 minutes. Discard lime leaves and lemongrass. Stir in lime juice, sesame oil and toasted coconut.

Pour over chicken. Bake in 350°F (180°C) oven for 30 minutes or until chicken is no longer pink inside. Sprinkle with chopped coriander. Makes 6 servings

Additional information : Download the FREE runner-up recipes from Canadian Living's Cook of the Year 2007 and 2008 contest, or enter this year's Cook of the Year Contest to win great prizes:
www.canadianliving.com/cookoftheyear

Source : Canadian Living Magazine: November 2007