Coconut Lime Flattened Chicken Food

COCONUT LIME CHICKEN AND BROCCOLI

Steps:

• In a medium bowl, whisk together the coconut milk, chicken stock, lime juice, sugar, cornstarch, grated ginger and grated lemongrass until combined. Set aside until ready to use.
• Season the chicken with a few generous pinches of salt and pepper. Heat 1 tablespoon oil over medium-high heat in a large sauté pan. Add the chicken and sauté for 5 minutes, stirring and flipping occasionally, until cooked through. Transfer the chicken to a clean plate and set aside.
• Add the remaining 1 tablespoon olive oil to the sauté pan. Add the white parts of the scallions and garlic and sauté for 2 minutes, stirring frequently. Pour in the sauce mixture and whisk to combine. Let the sauce continue cooking until it reaches a simmer.
• Add the broccoli to the sauce and gently toss for 1 minute until it is completely coated. Add in the chicken and toss until combined. Remove from heat.
• Taste and season the dish with extra salt, pepper, lime juice and/or sugar if needed.
• Serve warm over rice or noodles, garnished with lots of fresh cilantro and the dark parts of the green onions, plus a few sliced chiles if you would like to add some heat. Enjoy!

COCONUT LIME CHICKEN

Steps:

• Add your cooking fat of choice to a large skillet and heat on medium high heat.
• Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
• Add your chicken breasts to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
• Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
• Add chicken stock, lime juice, coconut milk (stir it in the can so that you don't have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. You'll have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.
• Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.
• Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You're done!
• Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!

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.

STICKY LIME & COCONUT CHICKEN DRUMSTICKS

Steps:

• Mix the coconut cream, curry paste, lime zest and juice and 1 tbsp honey together in a large bowl, then spoon a quarter of the marinade into a second smaller bowl and set aside. Add the chicken to the large bowl and leave to marinate for at least 2 hrs, or chill for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6 and line a baking tray with foil. Arrange the chicken on the tray, and bake for 30 mins, turning the chicken over halfway through.
• Mix the remaining honey into the reserved small bowl of marinade. Brush half of this over the chicken, then return to the oven for 10 mins more. Turn the chicken over and brush with the rest of the marinade, then bake for another 10 mins. Serve warm or leave to cool completely before packing into a container for a picnic.

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.

SPICED COCONUT CHICKEN WITH CORIANDER & LIME

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
• Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it's not all on top. Serve immediately.