Servings: 4
Ingredients
- 4 chicken breasts (skin removed)
- 2 cloves of minced garlic
- 1 white onion, finely diced
- 30 ml minced fresh ginger
- 2 Thai chilis
- 20 ml unsalted peanut butter
- 500 ml quinoa
- 1 lime, juice and zest
- 1 piece fresh lemongrass
- 350 ml coconut milk
- 250 ml chicken stock
- 3 springs of fresh coriander
- 5 ml sambal
- 30 ml coconut oil
Instructions
- In a medium skillet sweat the onion with one clove of garlic 1tablespoon of ginger ½ of finely chopped lemongrass and one Thai chili.
- Add the sambal and the unsalted peanut butter.
- Reduce the liquid by ⅓ add 1 cup of coconut milk and the unsweetened peanut butter.
- Reduce the sauce for 20 minutes adjust the seasoning and blend to a food processor.
- For the Quinoa bring 1 litre of water to a boil with ½ cup of coconut milk, one clove of garlic the finely chopped ginger, lemongrass the stem of the coriander finely chopped and the remaining finely chopped lemongrass.
- When the liquid comes to a boil add the quinoa and the remaining Thai chili. (Cooking time approximately 15 minutes).
- When Quinoa is cooked drain it but saved the remaining liquid.
- Season the quinoa with lime juice, lime zest. salt, and pepper as needed and set aside in a warm place.
- In a skillet heat up the coconut oil, seared the chicken breast on both sides, until lightly golden and finish in the oven. Note: keep in mind the internal temperature of a chicken breast should be 165°F or 75°C.
- Remove the chicken from the oven let it rest for 5 minutes and add to the peanut sauce and let it simmer for 5 minutes. Serve on a plate with coconut quinoa and the fresh coriander leaf.
Video
Notes
Buon Appetito
Chef Notes: This dish is inspired by memories of Anita’s mom creating wonderful peanut sauces and incorporating our favorite grain quinoa instead of rice.
Juice Pairing: Mango Cha-Cha
Wine Pairing: Alsacian Gewurztraminer
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