Chicken With Coconut Caramel Sauce And Citrus Salad
|Sugar||14 Teaspoon (1/4 Cup Plus 2 Teaspoons)|
|Ground coriander||1 1⁄2 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Cayenne pepper||To Taste|
|Boneless chicken breast halves||4 (Skin On)|
|Unsweetened coconut milk||1⁄2 Cup (8 tbs)|
|Asian fish sauce||2 Tablespoon|
|Thai green chili||1 , minced|
|Grapefruit||1 , peeled with a knife, sectioned and diced|
|Lime||1 , peeled with a knife, sectioned and diced|
|Diced fresh pineapple||1 Cup (16 tbs)|
|Extra virgin olive oil||1 Tablespoon (For Drizzling)|
|Sliced cilantro||2 Tablespoon|
|Fleur de sel||To Taste (For Garnish)|
1. Mix 2 teaspoons of the sugar with the coriander, cumin, turmeric, black pepper and 1/2 teaspoon of cayenne. Rub over the chicken, cover and refrigerate for 1 hour
2. In a saucepan, mix the remaining 1/4 cup of sugar with the water and bring to a boil. Simmer until an amber caramel forms, about 10 minutes. Off the heat, stir in the coconut milk until the caramel dissolves. Add the fish sauce and chile, then let stand for 5 minutes. Strain and season with salt.
3. In a bowl, gently toss the three fruits with a pinch each of salt and cayenne.
4. Light a grill. Rub the chicken with oil and season with salt. Grill over moderate heat, turning once, until the skin is charred and the meat is white throughout, 12 minutes.