Hi­bis­cus Chicken

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED

4 chicken breasts 2 tbsp co­conut oil, melted Fine, dried hi­bis­cus petals (avail­able from Ama­zon) For the marinade: 1tsp cel­ery salt 1tsp onion gran­ules 1tsp gar­lic gran­ules 1tsp black pep­per 1tsp ground white pep­per 1tsp cayenne pep­per 2tsp finely chopped pars­ley 2tsp finely chopped tar­ragon For the sauce: 2tbsp freshly squeezed lemon juice 200ml unsweet­ened co­conut wa­ter 2tbsp fine-cut dried hi­bis­cus petals 4tbsp co­conut sugar (avail­able from Lake­land)

METHOD

In a large bowl, com­bine all the marinade in­gre­di­ents. Toss in the chicken breasts and co­conut oil, mix so that the chicken is well coated and leave to mar­i­nate for 30 min­utes. To make the sauce, whisk the lemon juice, co­conut wa­ter, hi­bis­cus and co­conut sugar in a small saucepan over a medium heat. Bring to the boil be­fore re­duc­ing the heat to low, then leave to sim­mer for 15 min­utes un­til the liq­uid has re­duced by half. Set aside and al­low the sauce to cool com­pletely for roughly 15 min­utes, un­til it thick­ens. Put a grid­dle pan over a medium heat to heat up, and mean­while brush each mar­i­nated chicken breast with the sauce. Place them in the hot pan and cook, giv­ing each side four to five min­utes be­fore turn­ing — they should be nicely browned and cooked through. Plate the chicken and driz­zle over any of the re­main­ing hi­bis­cus sauce. Sprin­kle over some crushed hi­bis­cus petals and serve with fried co­conut rice on the side (see recipe for Ariyo Fried Rice, right).

SERVES 4

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.