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Spicy Coconut Lime Chicken {W30*}


Watching the snowstorm move across the country, in our direction, I would usually start craving something super comforting like a lasagna or risotto but this time I envisioned myself somewhere tropical and basking in the sun on a beach somewhere. Well.... when in Rome... or pretend Paradise... I replaced the lasagna with this island flavored dish and it hit the spot!

SERVING SIZE: 4 (or 2 with leftovers)

PREP TIME: 5 minutes

COOK TIME: 30 minutes

INGREDIENTS:

4 local, organic chicken breasts

2 tbsp vegan butter/ghee/grassfed butter

1 tbsp EVOO

1 small, organic yellow onion (diced)

1 orange, organic orange bell pepper (diced)

1-2 cloves of garlic (minced)

3/4 cup (+ extra for garnish) organic cilantro (rough chopped)

1 red serrano chili (sliced thin)

juice and zest from 1 lime

1 cup of full fat coconut milk (room temperature)

1 cup organic, free range chicken stock

1 tsp red chili flakes

1 tbsp tapioca flour

salt + pepper

RECIPE:

Start by cutting each chicken breast in half leaving you with 8 thin cutlets. Melt 1 tbsp of butter and 1 tbsp of EVOO in a deep skillet while you season the chicken cutlets with salt and pepper. Lay the chicken in the skillet and let brown on each side- about 4-5 minutes each side. Remove the chicken and set aside (they don't have to be completely cooked through, you're going to cook them again in the sauce). Add the other tbsp of butter to the pan and the diced onion. Let the onion cook for 5 minutes, stirring pretty consistently until they turn translucent. Add the diced orange pepper and cook for another 2-3 minutes. Add the garlic and cook until fragrant- about 1 minute. Deglaze the pan with the chicken stock. Add the lime zest and then the lime juice. Bring to a boil and then reduce the heat to low and simmer for about 8 minutes. Shake the can of coconut milk before opening and pour 1 cup into a bowl. Whisk the tapioca flour into the coconut milk until it dissolves. Slowly whisk the coconut milk into the pan and incorporate everything together completely. Add the chicken back in. Raise the temperature to medium heat and bring the sauce to a simmer (not a boil) while whisking regularly. Simmer the sauce for another 8 minutes. Turn off the heat and top with the fresh cilantro and sliced serrano. I like to serve this over broccoli 'rice' and roasted sweet potatoes to balance out the spiciness (and soak up that DELICIOUS sauce). Happy eating!!!


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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