Calum Clegg

Chicken Stuffed with coconut, lime and tamarind sauce Serves 4 Oven 170oc

4 Chicken Breasts skin on or off

1 Fresh Coconut

1 Sprig of Coriander

½ Lime zest and Juice

1 Red Chilli deseeded and finely chopped

Salt

2 tbs Sunflower Oil

Tamarind Sauce

2 tbs Tamarind paste (Available from Asian stores)

1 tsp Sugar

100ml Chicken Stock

1 tsp Cornflour

Crack the coconut with a hammer of rolling pin and remove all the milk and flesh. Peel the brown skin from the flesh and grate with a coarse grater.

Wash and roughly chop the coriander and mix with the lime, chilli and salt. Use a tablespoon of coconut milk to moisten the mixture and discard the rest.

Using a sharp knife, place a slit in the chicken breasts so a pocket is formed. Stuff each chicken with the coconut mixture.

Pan fried the chicken in the oil until brown on all sides and place in the oven for 15-20 minutes or until the chicken centre reaches 75oc.

Bring the tamarind, chicken stock and sugar to the boil. Dissolve the cornflour with a tablespoon of water and whisk into the sauce.

Feather the sauce onto warm plates and serve the carved chicken on top.