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)
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).