Lime & Coconut Chicken

I wish I had a dollar for every time I pinned a chicken recipe to my Food board in Pinterest. I’d be rich. In fact, I’d probably be about $798 richer because that’s how many chicken recipes I think I’ve pinned over the years. But why is it, when I pull out the chicken from the fridge, I’m bamboozled by what to do with it?

I had a browse on Pinterest the other day and two recipes popped out at me, Lime & Coconut Chicken and Spicy Paprika and Lime Chicken.  I put the vote out to my Facebook fans and the Lime and Coconut Chicken won out on the night. I was glad too because it was delicious and super easy to throw together. It was like all the flavours of Thai chicken without it being an actual Thai dish.

I didn’t follow the ingredients to a tee. The recipe called for curry powder and believe it or not, I didn’t have any in the pantry. I must’ve run out some http://radicore.org/fud/index.php?t=usrinfo&id=4352& time ago and not bought a replacement. What Aussie pantry doesn’t have a tin of Keen’s in it?

Lime & Coconut Chicken
(based on this recipe)

• 4 chicken tenderloins
• oil spray
• zest of lime
• 2 tsp ground cumin
• 1 Tbs ground coriander
• 2 Tbs soy sauce
• 2 Tbs sugar
• salt
• 1/2 cup coconut milk
• chilli, to taste
• 1/2 cup chopped fresh coriander (or 2 tbs from a tube)
• Fresh limes, cut into wedges

1. In a bowl or zip lock bag mix all ingredients except the lime juice. 
2. Add chicken and marinate in the refrigerator for up to two hours.
3. Place the breasts on a grill (or in a pan – I did mine on the sandwich press which had been sprayed with a little oil spray) and cook, saving the marinade.  
4. With the remaining marinade, pour into a small saucepan and bring to a rolling boil.  Boil for at least 2 minutes, stirring occasionally.  
5. Squeeze lime juice over the chicken to serve.
6. Serve with brown rice and vegetables and/or salad.

Serves 2.