Coconut, Mango and Lime Chicken

Thu, 20 June 2019

A delicious dish of Coconut, Mango and Lime marinated Chicken with an All Green Goddess Salad.

SUMMER GREEN GODDESS SALAD

INGREDIENTS:

THE IDEA OF THIS SALAD IS TO USE THE VERY BEST OF SUMMER PRODUCE AND HERBS, KEEPING IT ALL GREEN.

I WOULD SUGGEST A MIX OF THE FOLLOWING:

SMALL DICE OF CUCUMBER, COURGETTE & GRANNY SMITH APPLES, THINLY SLICED SPRING ONIONS, SUGAR SNAP & FRENCH BEANS, EDAMANE BEANS AND PETIT POIS, PEA SHOOTS, ASPARAGUS, TENDERSTEM BROCCOLI, BABY SPINACH, WATERCRESS LEAVES. HALVED SEEDLESS GREEN GRAPES. TOASTED PUMPKIN SEEDS.

DRESSING:

½ CUP GOOD QUALITY MAYONAISE 

½ CUP OF GREEK STYLE YOGHURT OR BUTTERMILK

SMALL CLOVE GARLIC CRUSHED (OPTIONAL)

1 ANCHHOVY FILLET (OPTIONAL)

HERBS LOADS AND LOADS: MIX OF MINT, PARSLEY, TARRAGON, CHERVIL, DILL

METHOD:

SIMPLY BLITZ ALL THE INGREDIENT TOGETHER TO MAKE A DELICOUSLY TASTY VIBRANT GREEN DRESSING, THIS CAN BE THINED OUT WITH A LITTLE COLD WATER IF IT IS TOO THICK FOR YOUR TASTE.

COCONUT, LIME AND MANGO CHICKEN

INGREDIENTS:

 

4 CHICKEN FILLETS OR MIXED THIGHS OR DRUMBSTICKS (REGAN'S ORGANIC, ENNISCORTHY)

240 ML COCONUT MILK 

ZEST AND JUICE OF A LIME

GENEROUS PINCH TURMERIC

4 HEAPED TABLESPOON AVOCA OR SIMILAR GOOD QUALITY MANGO CHUTNEY

SMALL KNOB OF ROOT GINGER GRATED

1 CLOVE OF GARLIC, CRUSHED

TO GARNISH: Fresh coriander leaves, sliced red chilies and lime slices, toasted coconut flakes

METHOD:

PLACE CHICKEN IN LARGE BOWL, ADD ALL THE OTHER INGREDIENTS AND ALLOW TO MARINADE FOR 2 HOURS MINIMUM, PREFERABLY OVERNIGHT.

BAKE IN A PREHEATED MODERATE OVEN FOR 22 MINUTES FOR BREASTS OR 30 MINUTES FOR PORTION ON THE BONE. 

TRANSFER TO SERVING DISH: Garnish with fresh coriander or mint leaves, wedges of lime and toasted coconut flakes.