Saturday, 10 May 2008

Coconut Chicken

Spicy Strawberry Salsa
1 medium sized ripe mango,
   peeled, pitted + diced
1 1/2 cups strawberries, chopped
1/4 cup parsley chopped
1 jalapeño, seeded + chopped
1 lime, juiced
pinch of cayenne pepper
pinch of salt

Chicken
2 pound skinless chicken thighs
   or breasts, cut into bite size
   cubes
3/4 cup soy sauce
1/3 cup canned coconut milk (lite
   or regular both work great)
juice of 2 limes
1/4 cup rice vinegar
1/4 cup honey
4 cloves garlic, minced or grated
2 teaspoons fresh ginger, grated
1/2 teaspoon black peppercorns
Coconut rice*, for serving
Mango strawberry salsa*

Coconut Rice
1 cup uncooked jasmine or basmati rice
1 cup light, canned coconut milk
3/4 cup coconut water
1/2 teaspoon salt
3 tablespoons unsweetened, flaked coconut
1 tablespoon coconut oil


  • Day Before
  • Mix all the ingredients for the Spicy Strawberry Salsa in a pot and cook until combined and somewhat thick.  When cooled, place in a container in the fridge overnight.
  • Next, add the cut up chicken to a large bowl or gallon size ziploc bag. 
  • In a blender, combine the soy sauce, coconut milk, juice of 2 limes, rice vinegar, honey, garlic, ginger and black peppercorns. Blend until smooth. 
  • Pour the marinade over the chicken.
  • Cover the bowl or seal the bag and place in the fridge overnight.
  • Half Hour to Forty Minutes before Meal
  • Drain marinade off into small pot, bring to boil and cook for about 5 minutes or until somewhat reduced. 
  • Cook the chicken in a skillet with a teaspoon of oil.
  • About 30 minutes before you are ready to eat make the rice. 
  • Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. 
  • Alternatively, place rice in rice cooker, add the other ingredients, stir and set cooker.  You'll want the rice to stay on "Keep Warm" for a little while.
  • Serve the chicken with the marinade sauce and the coconut rice with a healthy dollop of  Strawberry Salsa on the side or on the top of the chicken dish.