Coconut Milk Chicken with Jalapeño Mango Chutney

• Meat

  • 12 oz Chicken breasts, skinless

• Produce

  • 1 Cilantro
  • 1 Ginger, zest
  • 1 tbsp Lime, Juice of
  • 1 Mango

• Baking & Spices

  • 1/2 cup Coconut sugar
  • 1/4 tsp Pepper
  • 1 tsp Salt
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 1 Oil if using skillet

• Nuts & Seeds

  • 1/4 cup Coconut

• Dairy

  • 1/3 cup Coconut milk or cream

• Other

  • optional 2 tsp fresh ginger
  • 1 Shallot sliced or ½ cup red onion

Found on cottercrunch.com

Description

Ingredients

• Three 4-5oz skinless chicken breasts
• 1/3 cup coconut milk or cream
• ginger zest (grated)
• 1/4 tsp pepper
• 1/4 tsp sea salt
• oil if using skillet (1 tbsp or so)
• 1/4 c shredded coconut (to toast for topping)
• 1 mango peeled and sliced
• 1 shallot sliced or ½ cup red onion
• ½ cup coconut sugar
• ½ cup apple cider vinegar
• juice of lime 1-2 tbsp
• 1 jalapeno (chopped)- remove seeds if you dont want spicy.
• 1 tsp of salt
• cilantro
• optional 2 tsp fresh ginger

Directions

• First, place chicken in a baking dish or ziplock bag and cover with milk. Let it marinade in fridge for 3 hrs or up to 24 hrs.
• Once marinated, you can discard the coconut milk, reserving a few tablespoons. Then place chicken breasts in a skillet or in a baking dish with 1 tbsp oil. Sprinkle with salt and pepper.
• If cooking on stove top cook for about 20 minutes on medium high heat or until no longer pink inside and internal temperature reaches 160F. Add a few tbsp of the reserved coconut milk if desired, to moisten.
• If cooking in oven place in an oiled baking dish and cook in oven at 350F for 25-30 minutes. Feel free to add a few tbsp of coconut milk on top before baking as well.
• While the chicken is cooking, make your chutney and toast your coconut. Simply spread your shredded coconut on foil and place in oven for 1 minute or 2. No longer than 1 or 2 minutes because it will burn. You can also use toaster oven.
• Cut up all your veggies and mango. Place all in ingredients except cilantro in a medium pot. Cook on medium high until fruit and jalapeños softened. The mangos will start to brown. Be sure to keep stirring. Cook for about 15-20 minutes.
• Remove and place all ingredients in a food processor.
• Pulse a few times until ingredients are mixed but still chunky and thick.
• Garnish with Cilantro.
• Store chutney in airtight container in fridge for up to 10 – 12 days. Chutney Serves 4
• Place 1/4 cup or less of chutney on cooked coconut milk chicken. Sprinkle your toasted coconut and grated ginger on top of each chicken breast.
• Add any extra salt/pepper/garlic if desired
• Goes great with a fragrant basmati rice and steam veggies!