I've been cooking from books I've had a long time. This recipe was adapted from a great book called at blanchard's table by Melinda and Robert Blanchard (of Blanchard & Blanchard Salad Dressings). The whole book is filled with wonderful caribbean flavored dishes. They own a restaurant in Anguilla called Blanchard's Restaurant. Some of the recipes are from the restaurant.
Anyway, this is one of the recipes and it is so good.
I would've loved to do this on the grill but it was lousy out and it is getting too cold for me to go out there. I did it on a grill pan and it came out well. We all loved it.
Calypso Lime Chicken
6 boneless skinless chicken thighs*
3 tbsp + 1/4 cup key lime juice**
2 tbsp olive oil
1 cup unsweetened coconut milk
1/2 cup heavy cream
1.5 tbsp lime zest
3 tbsp fresh ginger, finely minced
1.5 tsp salt
1/2 tsp black pepper
Preheat broiler or prepare grill.
In a large bowl, coat the chicken with 3 tbsp lime juice and the oil. Let marinate in the refrigerator for 30 minutes.
In a medium saucepan, whisk together 1/2 cup lime juice, coconut milk, cream, lime zest, ginger, salt and pepper.
Heat until small bubbles form around the edge of the pan and set aside. Do not let this boil.
Remove the chicken from the marinade, and broil (or grill) them until cooked through, 6-8 minutes depending on size.
Reheat the sauce but be careful not to boil it. Transfer chicken to individual plates and spoon sauce over top.
Garnish with some chopped cilantro if you wish.
Risa's notes:
* Original recipe calls for boneless skinless chicken breasts
** original recipe calls for freshly squeezed lime juice. I used a bottled key lime juice that is pure juice but I used fresh limes for the zest.
Serves 6
adapted from at blanchard's table
Posted by RisaG 11/6/09
recommend this
email
print
link to this page
Comments: 5