Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad Recipe

Name: Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 teaspoons sugar; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon freshly ground black pepper; Cayenne pepper; 4 skin-on boneless chicken breast halves; 2 tablespoons water; 1/2 cup unsweetened coconut milk; 2 tablespoons Asian fish sauce; 1 Thai green chile, minced; Salt; 1 grapefruitpeeled with a knife, sectioned and diced; 1 limepeeled with a knife, sectioned and diced; 1 cup diced fresh pineapple; Extra-virgin olive oil, for drizzling; 2 tablespoons thinly sliced cilantro; Fleur de sel, for garnish

Servings: persons

1/4 cup plus 2 teaspoons sugar
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
Cayenne pepper
4 skin-on boneless chicken breast halves
2 tablespoons water
1/2 cup unsweetened coconut milk
2 tablespoons Asian fish sauce
1 Thai green chile, minced
Salt
1 grapefruitpeeled with a knife, sectioned and diced
1 limepeeled with a knife, sectioned and diced
1 cup diced fresh pineapple
Extra-virgin olive oil, for drizzling
2 tablespoons thinly sliced cilantro
Fleur de sel, for garnish

1
In a bowl, mix 2 teaspoons of the sugar with the coriander, cumin, turmeric, pepper and 1/2 teaspoon of cayenne.
2
Rub the spices on the chicken, cover and refrigerate for 1 hour.
3
Meanwhile, in a saucepan, mix the remaining 1/4 cup of sugar with the water and bring to a boil.
4
Simmer until an amber caramel forms, 10 minutes.
5
Off the heat, stir in the coconut milk until the caramel dissolves.
6
Add the fish sauce and chile; let stand for 5 minutes.
7
Strain the sauce and season with salt.
8
In a medium bowl, gently toss the fruits with a pinch each of salt and cayenne.
9
Light a grill.
10
Rub the chicken with olive oil and season with salt.
11
Grill over moderate heat, turning once, until the skin is charred and the chicken is white throughout, 12 minutes.
12
Transfer to plates along with the fruit salad and sauce.
13
Drizzle with olive oil, sprinkle with the cilantro and fleur de sel and serve.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup plus 2 teaspoons sugar, 1 1/2 teaspoons ground coriander, 1 1/2 teaspoons ground cumin, 1/2 teaspoon turmeric, and more.

Yes, Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad

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