I found this recipe over at Eat.at forum and right away I knew that we were going to love it. It’s loaded with tropical flavors, plus a hot kick of cayenne and curry. I used part of the marinade as a sauce, and served it with plenty of white rice to soak it up. The original recipe, from many years ago in tikiroom.com, was by “Sabu, the Coconut Boy.” I guess he knows his coconuts, because this recipe really delivers! 😉
SABU’S SPICY COCONUT CHICKEN
(adapted from tikiroom.com)
1/2 cup apricot jam
1/4 cup Dijon mustard
1/2 cup canned coconut milk (I used light)
1/4 cup fresh orange juice
2 tablespoons curry powder
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breasts
Combine all the marinade ingredients in a saucepan over high heat, stirring constantly, until boiling. Lower the heat and reduce the marinade for 10 minutes. Let it cool to room temperature. Place the chicken breasts in a dish and pour most of the marinade over them, saving some to warm up later as a sauce. Make sure both sides of the breasts are coated with the marinade and let it sit in the fridge for at least 2 hours (overnight is better).
Remove the chicken from the marinade, season lightly with salt, and grill until done but still tender. While the chicken is grilling, warm the reserved marinade. When the chicken breasts are cooked, let them rest at room temperature for a few minutes, slice, and arrange on a serving platter, and drizzle the sauce over the meat.
to print the recipe, click here
Comments: In the original version the chicken breasts were grilled, cut lengthwise into thin slices, threaded in skewers, brushed with the marinade and rolled in sweetened coconut flakes. I am not too fond of sweet coconut in savory dishes, so I omitted that step. The marinade was superb in its second role to sauce the meat. The orange flavor breaks through, which is surprising (considering the power of coconut milk and curry) and refreshing.
A perfect Monday dinner: Spicy Coconut Chicken, Basmati rice, and roasted cauliflower (lightly coated with olive oil, sprinkled with salt, pepper, cumin and cooked in a 400F oven until golden brown).
ONE YEAR AGO: Poolish Baguettes
PEITO DE FRANGO GRELHADO AO MOLHO DE LEITE DE COCO
para a marinada / molho:
1 / 2 xícara de geléia de damasco
1 / 4 xícara de mostarda Dijon
1 / 2 xícara de leite de coco
1 / 4 xícara de suco de laranja
2 colheres de sopa de caril em pó
1 / 4 colher de chá de pimenta caiena
4 peitos de frango sem pele, desossados
Misture todos os ingredientes da marinada em uma panela em fogo alto, mexendo sempre, até ferver. Abaixe o fogo e reduza a marinada por 10 minutos. Deixe esfriar até a temperatura ambiente. Coloque os peitos de frango em uma tigela e cubra com a marinada (reservando uma parte para usar como molho). Deixe descansar na geladeira por pelo menos 2 horas (de preferencia de um dia para o outro).
Retire o frango da marinada, tempere levemente com sal e grelhe até ficar completamente cozido, mas nao deixe passar do ponto. Aqueca a marinada que reservou enquanto o frango estiver grelhando. Quando os peitos de frango estiverem cozidos, deixe repousar a temperatura ambiente por alguns minutos, fatie, e arrume numa travessa, regando com o molho no momento de servir.