Ingredients
- 4 chicken breasts
- 1 tbsp extra virgin olive oil
- 2 tsp garlic granules
- 2 tsp onion granules
- 1 tsp peri peri seasoning
- 1 tsp salt
Coconut sauce ingredients
- 200 gram pure coconut block
- 300 ml boiling water
- 1 2cm piece of ginger, peeled and finely chopped
- 4 garlic cloves, crushed
- ½ tsp chilli flakes
- 1 tbsp honey
- 2 tsp soy sauce
- 1 lime, juice only
- 1 tsp piri peri seasoning
Optional garnishing
- Fresh coriander
- Pine nuts
Instructions
- Add the chicken breasts to a plate or large bowl. Add 1 tbsp of extra virgin olive oil, 2 tsp garlic granules, 2 tsp onion granules, 1 tsp piri piri seasoning and a good pinch of salt. Rub the spices into the chicken until evenly coated.
- Next, add all the coconut sauce ingredients to a large glass jug or bowl. Stir well to combine and set aside.
- Heat a large pan on a medium heat. Once hot, add the chicken breasts and cook for 4 minutes each side until nicely charred. (at this point, they won't be cooked all the way through)
- Pour the coconut sauce into the pan and allow to bubble away for 5 minutes or until the chicken is cooked through. Make sure the chickens internal temp is at least 74℃.
- Remove the chicken from the pan and allow to rest for 5 minutes.
- Keep the sauce on the heat and allow to thicken while the chicken rests.
- When you are ready to serve, slice the chicken and pour over that delicious sauce. I like to top mine with fresh coriander and pine nuts before serving with crispy roasted sweet potato and steamed vegetables
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