Double‐Coconut Sautéed Chicken Breasts
Ingredients
- 1 cup coconut milk
- .5 teaspoon Tumeric ground
- 1.5 cups coconut shredded
- 1.5 pounds bone cut into 1-inch chunks and blotted dry
- Salt & pepper to taste
- 1 teaspoon Shallot minced
- Fresh parsley chopped
Instructions
- 1. Warm the coconut milk (it will be warm already if you prepared it yourself) and add the saffron or turmeric to it. Let it sit, stirring once or twice, as the mixture cools. Put the coconut on a plate.
- 2. Heat a large skillet over medium heat for 2 or 3 minutes. Add 2 tablespoons of the oil to the skillet; dredge the chicken in the coconut and add a piece at a time to the skillet. Cook the chicken, turning frequently, sprinkling it with salt and pepper and adjusting the heat so it becomes nicely browned on all sides; total cooking time should be no more than 6 to 8 minutes. As the pieces finish, transfer them to a plate.
- 3. When all the chicken is cooked, wipe out the skillet and return it to the stove over medium heat. Heat the remaining tablespoon of oil and add the minced shallot. Cook, stirring occasionally, until the shallot softens, 3 or 4 minutes. Add the coconut milk, raise the heat to medium-high, and bring the mixture to a boil, stirring frequently. Reduce the heat to medium and cook, stirring, until the mixture thickens slightly, 3 or 4 minutes. Add the chicken pieces to the sauce and heat for a minute or so. Taste, adjust the seasoning, garnish with parsley or cilantro, and serve.
