THAI COCONUT LIME CHICKEN

THAI COCONUT LIME CHICKEN image

Categories Chicken

Yield 6 servings

Number Of Ingredients 30

3 tbsp vegetable oil 50 mL
2 tbsp lime juice 25 mL
oe tsp each salt and pepper 1 mL
6 boneless skinless 6
chicken breasts
2 tbsp unsweetened 25 mL
desiccated coconut
˙ cup chopped fresh coriander 125 mL
S a u c e :
1 tbsp vegetable oil 15 mL
1˙ cups chopped onions 375 mL
1 clove garlic, minced 1
1 tbsp minced gingerroot 15 mL
2 tsp minced jalapeño pepper 10 mL
1 small banana, mashed 1
1 can (700 mL) coconut milk 1
¥ cup chopped tomatoes 150 mL
˙ cup sodium-reduced 125 mL
chicken stock
2 tbsp fish sauce 25 mL
3 Kaffir lime leaves 3
(optional), bruised
2 stalks lemongrass, bruised 2
2 tsp each ground cumin 10 mL
and coriander
1 tsp each salt, pepper, 5 mL
cayenne pepper, turmeric
and ground fennel seeds
2 tbsp lime juice 25 mL
1 tbsp sesame oil 15 mL

Steps:

¡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. ¡ s a u c e : Drain fat from skillet; heat vegetable oil over medium heat. Fry onions until softened, about 4 minutes. Add garlic, ginger, jalapeño and banana; cook over medium-low heat, stirring, for 2 minutes. ¡Add coconut milk, tomatoes, chicken stock, fish 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. p e r s e r v i n g : about 529 cal, 34 g pro, 39 g total fat (24 g sat. fat), 15 g carb, 3 g fibre, 79 mg chol, 1,125 mg sodium. % RDI: 5% calcium, 39% iron, 4% vit A, 17% vit C, 15% folate.