Brazilian coconut chicken

4 servings Prep: 1 hr, Cooking: 25 mins
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A culinary delight with just the right flavouring for that sumptuous first bite.

By Jacoba Budden May 27 2010
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Ingredients (15)

4 chicken breast fillets — halved
4 tomatoes — peeled, deseeded and chopped
1 onion — chopped
420 g coconut milk
2 jalapeños — deseeded and thinly sliced
1 tsp cumin
1 tsp cayenne pepper — ground
1 tsp turmeric — ground
1/2 tsp coriander — ground
sea salt and freshly ground black pepper
3 Tbs olive oil — extra virgin
1 fresh ginger — peeled and grated
2 cloves garlic — cloves, paste
1 lime — zest only
100 g fresh coriander — chopped
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Method:

Combine the cumin, the turmeric, the coriander, the lime zest and the cayenne pepper and put in a large Ziploc bag before popping in the chicken fillets.

Seal the bag and shake it well to cover the fillets completely with the spices – set aside for an hour.

Pour a little oil into a skillet and sear the chicken breasts until they are no longer pink on the inside – set aside.

Stir fry the onions, the ginger, the jalapeno peppers and the garlic until the onion is translucent and soft before adding the tomatoes and cooking for a further 5 – 10 minutes.

Stir in the coconut milk and half the fresh coriander leaves, pour over the chicken fillets, garnish generously with the rest of the coriander leaves and serve.



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