Tested till perfect Thai Coconut Lime Chicken

Thai Coconut Lime Chicken

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.

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

Source: Canadian Living Magazine: November 2007

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 6

Ingredients

  • 3 tbsp 3tbspvegetable oil
  • 2 tbsp 2tbsplime juice
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 6 6boneless skinless chicken breastboneless skinless chicken breasts
  • 2 tbsp 2tbspunsweetened desiccated coconut
  • 1/2 cup 1/2cupchopped fresh coriander

Sauce:

  • 1 tbsp 1tbspvegetable oil
  • 1-1/2 cups 1-1/2cupschopped oniononions
  • 1 1clove garliccloves of garlic, minced
  • 1 tbsp 1tbspminced gingerroot
  • 2 tsp 2tspminced jalapeno pepper
  • 1 1small bananabananas, mashed
  • 1 can (700 mL) 1can (700 mL)coconut milk
  • 2/3 cup 2/3cupchopped tomatoes
  • 1/2 cup 1/2cupsodium-reduced chicken stock
  • 2 tbsp 2tbspfish sauce
  • 3 3kaffir lime leafkaffir lime leaves, bruised (optional)
  • 2 2lemongrass stalks, bruised
  • 2 tsp 2tspground cumin
  • 2 tsp 2tspground coriander
  • 1 tsp 1tspsalt
  • 1 tsp 1tsppepper
  • 1 tsp 1tspcayenne pepper
  • 1 tsp 1tspturmeric
  • 1 tsp 1tspground fennel seeds
  • 2 tbsp 2tbsplime juice
  • 1 tbsp 1tbspsesame oil
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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

Nutritional Information Per serving:

cal 0529 pro 34g total fat 39g sat. fat 24g
carb 15g fibre 3g chol 79mg sodium 1mg

% RDI:

calcium 5 iron 39 vit A 4 vit C 17
folate 15
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