Coconut Chicken

(from Kathig’s recipe box)

Source: Roxanne Morgan

Cook time: 30 minutes
Serves 4 people

Categories: Main Dish/Chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • coconut oil
  • 4 garlic cloves, peeled and slivered
  • crushed red pepper flakes (to taste) or sliced red chili pepper (to taste)
  • 14 oz can coconut milk
  • juice and zest from 1 lime
  • Thai fish sauce (to taste)
  • chopped cilantro (at least 2T - I like a LOT more)

Directions

  1. Heat a heavy skillet to 325-350 degrees. Melt the coconut oil in the skillet (enough to

  2. keep the chicken from sticking. You can use olive oil if you like.) Brown the chicken on

  3. each side, then remove to plate and keep warm (i just put another plate over it to cover.)

  4. Add the garlic and pepper to the skillet and saute until fragrant. Add the coconut milk,

  5. lime juice and zest, deglazing the pan well. When this starts to simmer, lower the heat to 275-300 and put the chicken back in the skillet. Cover and let simmer for 10-15 minutes.

  6. (This is when you could put it all in the oven, covered, at 350 for 15 minutes.)

  7. When you are just about ready to serve it, uncover and raise the heat to reduce the sauce a bit. Stir in the fish sauce, then garnish with the cilantro.

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