Chicken with Coconut lime cream sauce

Coconut cream with lime juice is a wonderful refreshing mix and just goes amazingly well with grilled chicken.


Ingredients:
4 boneless, skinless chicken thighs (or breasts, if preferred)
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika

For the Coconut Lime Sauce:
1 can (400 ml) coconut milk
1/4 cup lime juice (about 2 limes)
2 tablespoons fish sauce
1 tablespoon brown sugar
2 garlic cloves (minced)
1 tablespoon fresh ginger (grated)

½ cup rice per person
1 thin sliced carrot

Instructions:
Prepare the Rice:
In a medium saucepan, combine jasmine rice, water, and salt. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Cook the Chicken:
While the rice is cooking, season the chicken thighs with salt, pepper, cumin, and paprika.
Heat olive oil in a large skillet over mediumhigh heat. Add the chicken and cook for 67 minutes per side, or until the chicken is cooked through and has a goldenbrown exterior. Remove the chicken from the skillet and set aside.
Make the Coconut Lime Sauce:
In the same skillet, add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Pour in the coconut milk, lime juice, fish sauce, and brown sugar. Stir to combine and bring to a simmer. Let the sauce cook for 57 minutes, or until it slightly thickens.
Combine Chicken and Sauce:
Return the cooked chicken to the skillet with the sauce. Simmer for an additional 5 minutes, allowing the chicken to absorb the flavours and the sauce to thicken further.
Serve:
Serve the chicken over a bed of jasmine rice, spooning the coconut lime sauce over the top. Garnish with thin sliced carrots.


Enjoy

Cooking with Cameron
The Fathering Project

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