Thursday, 8 April 2010

Lime and Garlic Chicken
with Creamy Coriander sauce


4 chicken breasts
2 cloves garlic, crushed
50g unsalted butter
2 tsp ground coriander
Salt and freshly ground black pepper
2 limes, juice and finely grated zest

For the sauce

125ml double cream
225g block creamed coconut
225g fresh coriander leaves, finely chopped
125ml full cream milk

For the glaze

Finely grated juice and zest of 3 limes
1 tsp soft light brown sugar

Mix the zest and juice of 2 limes with the garlic, butter and ground coriander.

Cover each chicken breast with cling  film and lightly flatten with a rolling pin.  Cover both sides of the chicken breast with the butter mixture then roll up and cover tightly in tin foil.  Chill for 30 minutes then cook in a pre-heated oven at 190C / 375F / gas 5 for 30-35 minutes.

For the coriander sauce

Place the milk and creamed coconut in a saucepan and heat gently until the coconut has dissolved.  Add the coriander leaves and cook for 10 minutes.  Puree in a blender then stir in the cream and reheat gently.

For the lime glaze

Heat the lime juice and zest with the sugar Unwrap the chicken and pour the juices into the pan with the lime mixture.  Reduce to a glaze and spoon it over the chicken.

Serve with the creamy coriander sauce, some long grain rice and a wedge of lime.

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