2 servings; 15 min preparation; 40 min cooking.
This is an elegant and yet easy to execute dish with fresh summary feel. It’s an interesting combination of sweet, sour and spicy flavors that complement the chicken perfectly.
The combination of coconut flavor with tropical fruit and lime is light and refreshing, but at the same time complex and surprising. The red chilli pepper adds a little bit of heat and so it creates another layer of flavor. If you don’t like spicy food, just leave it out. It won’t reduce the quality of the dish.
The lime juice balances the sweetness and lift the dish to another level. Adding fresh herbs (cilantro and mint) brings a lot of aroma’s and extra fresh feel to it. This dish will touch all your senses.
- 300 g (biological) chicken breast
- 100 ml dry white wine
- 50 ml orange juice
- 1 tbsp mild olive oil or coconut oil
for the coconut-cilantro sauce:
- 1 shallot
- 1/2 tsp garlic powder or 1 garlic clove, sliced
- 250 g coconut milk
- 1 chicken bouillon cube
- 2 tsp lime juice
- 1 tsp palm or light brown sugar
- 2 tbsp fresh cilantro, minced
for the salsa:
- 1 avocado, brunoise
- 1/2 mango, brunoise
- 2 tbsp mint, minced
- 1/2 red chilli pepper (optional)
- 1 tbsp lime juice
Chicken: Butterfly the chicken. You should end with one big or two thin fillets from each chicken breast. Season the chicken on each side with salt and white pepper.
Heat oil in a pan over medium-high heat. When the oil is hot, add the chicken. Cook for a couple of minutes on each side until it starts getting some color. Add the wine. Cook until it evaporates. Add the orange juice and reduce slightly the temperature. Constantly turn the chicken so that it’s cooked evenly on both sides.
The orange juice will start caramelize. Be careful not to burn it. Take the chicken from the pan when it turns golden. Lay it on a piece of kitchen paper to absorb any extra oil.
Sauce: Use the same pan that you used for the chicken. Mince a small shallot very fine. Add it to the pan over medium heat. If the pan is very dry, add a little bit of extra oil.
Add the coconut oil and bouillon cube and the sugar. Cook for about 7 to 10 min until the sauce reduces and gets thicker. Then add the lime juice.
When the sauce is thick enough (but still liquid), turn the heat off and add the minced cilantro. Sift the sauce info a small bowl.
Salsa: Cut the avocado in half, remove the pit and peel it. Cut in evenly big brunoise (cubes). Transfer to a bowl. Peel the mango, remove the pit and cut in evenly big brunoise.
Mince the mint. Remove the seeds from the chilli pepper and mince it. Add both to the salsa. Pour the lime juice and stir well.
Serve the cooked chicken with sauce on top and fresh salsa on the side. Enjoy!