Coconut & Lime Chicken

Coconut & Lime Chicken

Life has been pretty busy the last month. We have been squeezing in the weekend after weekend of ski vacation trying to suck the pow out of our winter marrow. I think living this way, although can be exhausting is more our norm than the alternative. We are coming close to celebrating our first year of marriage and I am just baffled as to where the time went. I can only image how great the ride will get years to come.

I took a break from the my self imposed "Chicken Theme" (can it really be a theme, if I only posted once about it?!) with my last post, Candied Pecans, which I continue to think about and eat generously throughout the week. Returning to my "Chicken Theme" with this Coconut & Lime Chicken, it is a delicious kaleidoscope of flavor that we will return to and have added to our list of rotating 30-minute weeknight meals. We would describe this dish as, "islandy with an underlying curry flavor." Also known as, delicious!

Enjoy

e&e

Coconut & Lime Chicken

2 boneless, skinless chicken breasts (pounded)

3 tbsp olive oil

zest of 1 lime

1 tsp cumin

1 heaping tsp ground coriander

2 tsp soy sauce

1 tsp kosher salt

2 tbsp sugar 

2 tsp curry powder

1/2 cup coconut milk

pinch of cayenne

1 small fresh Serrano Chili, minced

1/4 cup cilantro

Fresh Limes garnish

Pound your chicken breasts until they are about 1/2 inch thick.

Combine all the ingredient except cilantro and limes. Add the chicken to the marinade and chill in the refrigerator (I let it sit over night, because I was trying to plan ahead) 2 hours. Remove chicken from marinade  and set the remaining marinade aside. 

Grill chicken on medium heat until done. While chicken is grilling, pour marinade into a small sauce pan and bring to a rolling boil (boil continuously for 2 minutes) stirring occasionally to avoid burning.

Pour cooked marinade over grilled chicken and garnish with cilantro and a wedge of lime. 

Candied Pecans

Candied Pecans

When I think about the word “mom” many adjectives, people, and traits come to mind. When I think about my mom even better adjectives and and awesomer (is that a word?) traits come to mind. She is one of those super human, energizer bunny types that simply wow with a pace of life that is exhausting. Among this full-speed ahead mentality she is also a fantastic cook. I think all three of us can attest to her talents in the kitchen. So when my super human, energizer bunny, fantastic cook of a mother asks me for a recipe I know I have something good.

Now I confess, this isn’t a meal; it’s not a cake, or even a cook. These are simply candied pecans. But if you eat enough of them could they become a meal, they are great topper to a summer salad (post to come), and they are the perfect after dinner desert. So mom, this one is for you!

Candied Walnuts

1 egg white

1 tbsp water

1 pound pecan halves

1 cup white sugar

¾ tsp salt

½ tsp ground cinnamon

Preheat over to 150 degrees and grease one baking sheet.

Whip the egg white and water until frothy in a mixing bowl.

Combine the sugar, salt, and cinnamon in a separate bowl.

Add pecans to the bowl with the egg white, stir to coat the nuts evenly. Pour the sugar mixture over nuts until coated.

Spread nuts out on the prepared baking sheet. Cooke for 1 hour stirring every 15 minutes.