Coconut Lime Chicken Pieces Food

COCONUT-LIME CHICKEN

Steps:

• In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.

COCONUT LIME CHICKEN PIECES

Steps:

• Slice chicken breasts in half horizontally, then cut into thin strips. Place chicken strips in a bowl; stir in lime juice to marinate at least 1 hour and up to 2 hours.
• Place 1/4 cup honey into a bowl; whisk coconut and flour together in another bowl. Dip chicken strips into honey to coat; roll chicken through flour mixture to coat. Discard excess honey and coconut mixture.
• Heat olive oil in a skillet over medium-high heat; fry chicken pieces until browned, crisp, no longer pink at the center, and an instant-read thermometer inserted into the center should reads at least 165 degrees F (74 degrees C). Sprinkle with lime zest.

COCONUT-LIME FLATTENED CHICKEN

Steps:

• Set chicken on a cutting board facing breast side down. Using kitchen shears or a sharp knife, cut lengthwise along both sides of the backbone. It will be about 2 inches (5 cm) wide. Remove. Then flip bird over and firmly press down or pound on the breastbone and legs to flatten.
• So marinade can penetrate chicken flesh, poke a metal skewer all the way through chicken to the bones or cutting board. Repeat about 100 times making the tiny holes very close together all over the bird. Place chicken in a large plastic bag.
• Pour coconut milk into a bowl. Whisk until even in texture and no lumps remain. Slice lime in half. Squeeze out juice and add to coconut milk. Thickly slice the lime skins and set aside. Add cumin, coriander, pepper flakes and salt to coconut milk. Whisk until blended. Pour over chicken. Add sliced lime pieces. Massage outside of bag to make sure lime pieces are evenly distributed. Place bag in a bowl. To make sure it is all covered, hold the top of the bag and twirl the bowl until chicken is completely covered. Hold the bag in place with an elastic close to the chicken portion. Refrigerate for 24 hours, preferably 48 hours.
• To bake, preheat oven to 375°F (190°C). Spray or oil a baking sheet with shallow sides. Remove chicken from marinade and place skin-side up on the pan. Roast, uncovered, for 1 hour to 1 hour and 15 minutes until skin is golden and an instant read thermometer inserted at the thickest part of the chicken breast reaches 180°F (82°C). Baste with pan juices occasionally. But if you like crispy skin, don't baste during the last half hour. Let sit 10 minutes before carving. Or to barbecue, brush off as much of the marinade as you can. Brush the outside of the chicken with vegetable oil and barbecue, covered, on an oiled grill until chicken is cooked through, about 1 hour on medium heat.
• Meanwhile for a sauce, strain coconut marinade into a saucepan and place over medium heat. Discard lime pieces. Bring to a boil. Cover, lower heat and simmer for 10 minutes. Then stir cornstarch with 2 Tbsp (60 mL) water until smooth and pour into the sauce. Stir constantly until thickened as you like, about 3 minutes. Cover and set aside until chicken is cooked.
• When chicken is done, gently warm sauce over low heat, stirring often, or warm in microwave. Slice chicken into serving pieces and use sauce as a dip.

LIME AND COCONUT CHICKEN

Steps:

• 1.Place the chicken pieces, lime zest and juice ito a large bowl and toss through to coat thoroughly
• 2.Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over
• 3.Add coconut milk, fish sauce, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through
• 4.Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain
• 5.To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve

COCONUT-CRUSTED LIME CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like.

QUICK - COCONUT LIME CHICKEN

Steps:

• On the top of the stove heat a skillet / saute or frying pan.
• Add the olive oil to stop the chicken from sticking.
• Brown the chicken breasts on both sides for colour only.
• Place the browned chicken in an oven proof dish.
• Add to the coconut cream the lime zest, lime juice and chilli (to taste if required) and mix well.
• Pour over the chicken the coconut/lime/chilli mix.
• Place in a moderate to hot oven until cooked - 20 / 30 minutes depending on the size of the chicken pieces.
• Use the cooking juices as a sauce when serving.