Spicy Coconut Lime Chicken
I wrote this recipe over the summer after adapting this one http://www.finecooking.com/recipes/lime-coconut-chicken-paillards.aspx?ac=ts&ra=fp to paleo perfection! Coconut, lime and cilantro are all so reminiscent of summer to me- and I'm so ready for warm weather! It's a light, spicy, cream sauce with a hint of lime and cilantro. If you don't like spicy, try the green curry paste and eliminate the cayenne. The coconut milk really tenderizes the chicken and the cilantro and lime are so fresh and the perfect accompaniment to the spices. The sauce is awesome on veggies too. This dish goes well over cauliflower rice.
Most of my dinner recipes are real easy because I usually have children dangling from me, and this is super easy. Like 10 minutes to put together easy. You're just going to mix up all the ingredients in a bowl and then split in in half. Half of the sauce will be used to marinate your chicken, and the other half will be heated as sauce to go on top. The coconut oil may chunk up in the fridge when your chicken is marinating- don't worry, it will re-melt and be fine when it cooks. You can blend the sauce before splitting it if your coconut milk is split fat from liquid. Make sure you are using real, full fat, unsweetened coconut milk.
The sauce is about 1 1/4 cups in total, so when you split it, take 2/3 cup out for marinating and leave 2/3 cup for sauce. I usually take out the 2/3 cup and put it in a large ziplock bag, add the chicken, massage to marinate and pop in fridge. Cook the chicken however you like- grill (my favorite way), bake or pan sear. Let me know what you think!
1 lb boneless skinless chicken breast
1 cup coconut milk (canned, unsweetened, full fat) blended then measured
1/4 cup coconut oil, melted
1/4 cup fresh torn cilantro, plus 2 tbsp separate for garnish
2 tbsp naturally coconut aminos
Juice of 1 lime
2 tsp red curry paste
1 tsp grated ginger root
1 tsp cumin
1 tsp coriander
1 tsp sea salt
1/8 tsp cayenne pepper
1. Mix all ingredients together in a large bowl, except the cilantro garnish and chicken.
2. Split the sauce in half. You will use half as marinate, reserve half as sauce. There is 1 1/2 cups total, so half is 3/4 cups.
3. Marinate the chicken in a bag, bowl or Tupperware in half of the sauce overnight or minimum of 1-2 hours. Keep the other half in the fridge for later.
4. Cook the chicken- grill, bake, or pan sear in fat.
5. Add the reserved sauce to a small saucepan and just warm it on low.
6. Serve the sauce on the chicken and garnish with fresh cilantro and lime. Enjoy!
Recipe adapted from http://www.finecooking.com/recipes/lime-coconut-chicken-paillards.aspx?ac=ts&ra=fp