Sunday, February 10, 2013

Paleo Lime & Coconut Chicken with Fruit Salsa

Day three snowed in with the kids, and I got a very primal workout in digging out 30+ inches of snow yesterday! Our plow guy couldn't get down his own street, so the caveman and I did the whole drive and path with just 2 shovels and a little help from our neighbor.

Thank goodness I had a fun dinner planned last night, that actually tasted like summer! Thanks to my Facebook fan Regan, I tried out a fun and different technique to liven up boring chicken breasts. I added my own colorful twist by topping them with a homemade fruit salsa. Lime, coconut, curry, mango... all of the flavors helped us forget about the blizzard. Almost.

I loved the flavor of the sauce, and think next time I will double it, as there wasn't a ton left after it reduced. I think I'm just a little wary of consuming marinade that ever touched raw meat, so I made sure I heated it for quite a while.

Since the kids were eating too I omitted the hot chili, but feel free to add some heat either in the sauce or perhaps some diced jalapeno in the salsa. This would taste amazing on the grill, but considering we can't access ours due to the snow, it worked just fine made on the stove top.

Paleo Lime & Coconut Chicken with Fruit Salsa
adapted from Chaos in the Kitchen

2 lbs boneless, skinless chicken breasts
3 tbs. olive oil
zest of 1 lime
1 tsp. ground cumin
1 1/2 tsp. ground coriander
2 tbs. coconut aminos
1 tsp. salt
2 tbs. palm sugar
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
coconut oil, for cooking
1/4 cup chopped fresh cilantro
fresh lime wedges

1 large mango, peeled and diced
1 cup strawberries, chopped
1 firm avocado, peeled and diced
3 tbs. chopped red onion
large handful of chopped fresh cilantro
salt & fresh lime juice, to taste

Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book. Place each open breast between two pieces of plastic wrap or wax paper. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.

Mix all remaining ingredients except fresh cilantro and limes in a large Ziploc bag. Add chicken and allow to chill in refrigerator for at least 20 minutes and up to 2 hours.

While chicken is marinating, combine all ingredients for salsa in a bowl, tasting for seasoning.

Once you are ready to cook the chicken, remove each breast from the marinade. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.

Melt coconut oil in a large skillet over medium heat. Add chicken and cook without turning for a couple of minutes. Flip and cook until golden on outside and cooked through.

Drizzle with sauce and top with minced cilantro. Spoon salsa on top or alongside and serve with lime wedges.

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