Spiced Cilantro Chicken
4 medium boneless, skinless chicken breasts
2 garlic cloves, peeled
1 green chile, deseeded
3/4 inch piece of ginger root, peeled
4 tablespoons of chopped cilantro
zest of 1 lime, grated finely
3 tablespoons of lime juice
2 tablespoons of light soy sauce
1 tablespoon of superfine sugar
3/4 cup of coconut milk
plain boiled rice, to serve
cucumber and radish slices to garnish
Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast. Place the breasts in a single layer in a wide, non metallic dish.
Put the garlic, chile, ginger, cilantro, lime zest and juice soy sauce, sugar and coconut milk in a food processor and process to a smooth paste.
Spread the paste over both sides of the chicken, coating them evenly. Cover the dish and marinate in the refrigerator for about 1 hour.
Lift the chicken from the marinade, drain off the excess, and place in a broiler pan. Broil under a preheated broiler for 12 - 15 minutes, turning, until thoroughly and evenly cooked.
Meanwhile, place the remaining marinade in pan and bring to a boil. Lower the heat and simmer for several minutes to heat thoroughly. Serve with the chicken breasts, accompanied with rice, and garnish the dish with slices of cucumber and radish. Serves 4 |
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