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A Taste of the Sunny Far East

Coconut Lime Chicken with Mango Salsa

What you need:
Marinade:

Mango Salsa

Sauce:

Cooked basmati rice

How to make it:

  1. In plastic airtight container, toss together chicken with coconut milk, lime zest & juice and salt & pepper. Let marinate in refrigerator while you prep the rest of the recipe or up to 12 hours.
  2. Meanwhile, toss all the ingredients for the salsa together. Adjust seasonings and let sit in refrigerator for a few hours if possible. Adjust seasonings again to taste as flavours will evolve while resting.
  3. Pour chicken and marinade in large skillet or stove top pot. Bring to a boil, reduce heat and poach gently until chicken is cooked through.
  4. Remove chicken and set aside. Add zucchini, carrots and honey to cooking liquid and simmer until sauce has reduced and thickened. Taste and adjust salt and pepper.
  5. Spoon basmati onto serving platter. Pour half the sauce over the rice. Add chicken strips to rice. Pour remainder of sauce. Sprinkle with fresh cilantro and serve cold salsa on the side.

Variations:

  1. Making wraps: why not marinate and poach a little extra chicken breast to use later in wraps? Grate a little extra carrots and zucchini too. Refrigerate this extra chicken; once cooled, take large lettuce leave, rice wrapper or tortilla. Add chicken, top with some grated carrots & zucchini,  add salsa and voilà! Lunch in a jiffy!
  2. Playing with flavours: why not add green, red or yellow Thai curry paste for a completely different meal? Any curry for that matter will radically change the meal. The base is simple yet so versatile.