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.
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