Lime and Coconut Chicken Paillards

  • Active Time 15m
  • Total Time 1h 15m

Serves 4

This Indonesian-inspired marinade doubles as a sauce and is just as good with fish, pork or beef. If you have time, use whole spices and toast and grind them. The dish is delicious hot or at room temperature.

ingredients

  • For the Chicken:
  • 4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
  • 3 tablespoons vegetable oil; more for the pan
  • Grated zest of 1 lime
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 2 teaspoons curry powder
  • 1/2 cup coconut milk
  • Pinch cayenne
  • 1 small fresh hot chile, such as Thai or serrano, minced

  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

directions

Cut and pound the chicken for preparing the chicken cutlets. In a bowl large enough to fit the chicken breasts, combine the oil, lime zest, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, cayenne and chile. Toss the chicken in the marinade. Cover tightly and refrigerate for 1 to 2 hours.

Remove the chicken from the refrigerator; scrape off the marinade and reserve it. Heat a grill pan, cast-iron skillet or heavy sauté pan. While the pan is heating up, put the marinade in a smaller saucepan and heat it until boiling. Reduce the heat and let it simmer for 2 minutes, stirring to prevent burning. Transfer to a sauce bowl.

Raise the heat under the pan to high, brush it with a little oil, and cook the chicken in batches. It will turn opaque and cook very quickly. Cook the first side for just 1 minute, flip the meat over, and cook the other side until the chicken is light golden, 30 seconds to 1 minute. Transfer the chicken to a warm plate; cover loosely to keep warm. Garnish with the cilantro; serve with the lime wedges and the boiled marinade as a dipping sauce.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 3280

nutrition information per serving

444 calories; 20g total fat; 137mg cholesterol; 1483mg sodium; 11g carbohydrates; 2g fiber; 56g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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