Coconut and Lemongrass Chicken

2 tablespoons finely chopped lemongrass
3 tablespoons lime juice
1 teaspoon rice malt syrup
1 cup of coconut milk, or 1 can
1 teaspoon sesame oil
2 organic chicken breasts
Handful of mint and coriander, chopped
100g snow peas
1/2 cup peas, cooked
100g watercress shoots or rocket
2 tablespoons sesame seeds, toasted
1/4 fresh coconut, flesh shaved and toasted

1. Preheat the oven to 180C. Add sesame oil and 1 tablespoon of lime juice into a small bowl.  Add chicken breasts and toss them in the oil and juice before putting them in a baking dish.  Drizzle chicken with the remaining marinade, cover with foil and bake in the oven for 30 minutes. Remove chicken and allow to cool.

2. In the meantime, to make the dressing, combine the lemon grass, 2 tablespoons of lime juice, rice malt syrup and coconut milk in a small saucepan over a low heat.  Simmer for 10 minutes, stirring occasionally to ensure that the sugar has dissolved, then remove from the heat and allow to cool.

3. Shred or slice the chicken and add it a serving plate.  In a bowl add the remaining ingredients and toss everything together and place on and around the chicken. Drizzle the coconut dressing and garnish with watercress, sesame seeds and coconut shavings.  Enjoy!




Back to top