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Chicken With Coconut Caramel Sauce And Citrus Salad

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Ingredients
  Sugar 14 Teaspoon (1/4 Cup Plus 2 Teaspoons)
  Ground coriander 1 1⁄2 Teaspoon
  Ground cumin 1 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Cayenne pepper To Taste
  Boneless chicken breast halves 4 (Skin On)
  Water 2 Tablespoon
  Unsweetened coconut milk 1⁄2 Cup (8 tbs)
  Asian fish sauce 2 Tablespoon
  Thai green chili 1 , minced
  Salt To Taste
  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)
Directions

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.

Recipe Summary

Method: 
Boiled
Ingredient: 
Chicken

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