Chicken.....again.....I'm kind of tired of making chicken. But looking for a meat that everyone eats? Quite often I find myself making chicken.....again.....Maybe we can make it a little differently? Maybe the last issue of Food and Wine was a life saver in the "let's spice it up a bit" category? This was delicious. I was a little concerned it might be too spicy, but when my daughter asked for more I knew it was going to be the entree for the next dinner party.
original recipe in Food and Wine - March issue.
YOU WILL NEED:
1/4 cup + 2 teaspoons sugar
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
Cayenne pepper
4 skin-on boneless chicken breasts
2 tablespoons water
1/2 cup unsweetened coconut milk
2 tablespoons Asian fish sauce
1 red jalapeno - minced
1 red grapefruit
1 lime
1 cup fresh diced pineapple
extra virgin olive oil
fresh cilantro
salt
pepper
TO DO:
in a bowl, mix 2 tablespoons of sugar with the coriander, cumin, turmeric, pepper and a pinch of cayenne.
rub the spices all over the chicken - use all of it.
cover and refrigerate for at least an hour.
in a saucepan, mix remaining 1/4 cup of sugar with the water and bring to a gentle boil.
simmer until an amber caramel forms - about 10 minutes.
turn off the heat and add the coconut milk.
return to a low heat and stir until sauce is smooth and no chunks remain.
add the fish sauce and red jalapeno.
let stand 5 to 10 minutes.
strain.
then season with salt.
set aside.
light a grill.
spray the chicken with olive oil and season with salt.
grill over moderate heat.
turn once.
skin should be charred and chicken cooked through.
about 15 minutes total for both sides.
let rest before slicing.
in a medium bowl, gently toss the fruits with a pinch of salt and cayenne.
slice the chicken breasts and plate.
drizzle with the coconut sauce.
add the fruit salad to the top then garnish with fresh cilantro and a sprinkling of salt.
serve immediately.
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