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  • 24
    Mar

Recipe: Grilled Chicken with Spicy Coconut Sauce

by Lisa Lyford
Recipe: Grilled Chicken with Spicy Coconut Sauce

A tell-tale sign of a great recipe is one where the recipe book opens automatically to that page, and despite being careful, there are food marks all over the page. Bill Granger's recipe is well loved in our household. Despite the recipe saying "spicy" coconut sauce, it's as mild as one thing.

 

 

Ingredients.

 

4 chicken breast fillets, skin on

2 tablespoons vegetable oil
sea salt
freshly ground black pepper
310ml (1 1/4 cups) coconut milk or low-fat soy milk
75g (1/4 cup) laksa paste
400g fresh egg noodles (I use fettucine)

200g snow peas, blanched and finely sliced diagonally (we use green beans if we can't get snow peas)

lime cheeks (limes halved) - to serve. This intensifies the flavour, as well as make the dish look great.

 

 

Method.

 

Serves 4.



Preheat oven to 220oC (425oF/Gas 7). Put the chicken, oil, salt and pepper in a bowl and toss to combine.

Heat an ovenproof frying pan (large enough to hold the chicken fillets in one layer) over high heat. Place the chicken with the skin side down in the pan and sear for about 4-5 minutes until golden. Turn the chicken over and cook it for another minute to seal it. Put the pan in the oven and cook the chicken for about 10 minutes, until the chicken feels firm to touch. Remove from the oven, leave to rest for 5 minutes, then cut each fillet on the diagonal into three pieces. 

 

Meanwhile, stir the coconut milk and laksa paste in a small saucepan over a medium heat until combined. Cook for 5 minutes, or until reduced slightly.


While the chicken and sauce are cooking, cook the noodles in boiling, salted water for 1 minute. Drain and divide among 4 shallow serving bowls. Top with sliced chicken and finely sliced snow peas. Pour the sauce over and serve with lime cheeks.



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