Coconut Lime Chicken (Poulet à la noix de coco et citron vert)
Poulet à la noix de coco et citron vert, or Coconut Lime Chicken, is a delicious and flavorful dish from French Guianan cuisine. The combination of coconut and lime gives this chicken dish a tropical and refreshing twist, perfect for a summer meal.
Ingredients
- 4 chicken breasts
- 1 cup coconut milk
- 2 limes, juiced and zested
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- Salt and pepper to taste
- 2 tablespoons coconut oil
- Fresh cilantro for garnish
Instructions
- In a bowl, combine the coconut milk, lime juice and zest, minced garlic, grated ginger, soy sauce, brown sugar, salt, and pepper. Mix well to make the marinade.
- Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is well coated. Marinate for at least 30 minutes in the refrigerator.
- Heat the coconut oil in a large skillet over medium-high heat. Remove the chicken from the marinade and shake off any excess. Reserve the marinade for later.
- Place the chicken in the skillet and cook for 6-7 minutes on each side, or until golden brown and cooked through.
- Pour the reserved marinade into the skillet and bring to a simmer. Cook for an additional 5 minutes, allowing the sauce to thicken.
- Serve the Coconut Lime Chicken hot, garnished with fresh cilantro and accompanied by rice or steamed vegetables.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Shallow dish for marinating Large skillet
Tools
Grater Juicer
Serving suggestions
Serving suggestions: Serve with steamed rice and a side of sautéed vegetables for a complete meal.
Tips & tricks
Tips: For an extra kick of flavor, add a pinch of red pepper flakes to the marinade for a spicy version of this dish.
Cost
$15