Coconuts 'n lime

Mark Bittman never fails me. For a recent dinner party, I provided the entree, Patti brought dessert, Katie brought veggies, and Raluca brought her famous romanian salad. and soup!

This is so easy and has a nice thai flair.







BROILED OR GRILLED CHICKEN WITH COCONUT AND LIME
Time: 20 minutes

2 limes
1 to 1 1/2 pounds boneless, skinless chicken breasts in 4 pieces
1/2 cup canned or fresh coconut milk
Salt and ground cayenne pepper
1 teaspoon nam pla, fish sauce (optional)
4 minced scallions
1/4 cup minced cilantro.

1. Remove the zest from the limes, with either a zester or a vegetable peeler (if you use a peeler, scrape off the white inside of the zest with a paring knife). Mince the zest, and juice the limes. Marinate chicken in half the lime juice while heating broiler; adjust rack to about 4 inches from heat source. (Or grill the chicken if you prefer.)
2. Warm the coconut milk over low heat; season it with salt (hold off on this if you are using nam pla) and a pinch of cayenne. Add the lime zest.
3. Put chicken, smooth side up, on ungreased baking sheet lined with foil, and place the sheet in broiler. Add about half the remaining lime juice to coconut milk mixture.
4. When the chicken is nicely browned on top, in about 6 minutes more, it is done (if you want to be sure, make a small cut in the thickest part and peek inside). Transfer chicken to a warm platter. Add the nam pla, if you are using it, to the coconut milk; taste, and adjust seasoning as necessary. Spoon a little of the sauce over and around the breasts; then, garnish with the scallions and cilantro, and sprinkle with the remaining lime juice. Serve with white rice, passing the remaining sauce.
Yield: 4 servings.


The poor lighting in which I took these pictures is pretty obvious. and I'm pretty sure no one wants to see pictures of raw chicken! sigh.