Tuesday, September 4, 2012

Lime-Coconut Marinade

In an attempt to eat healthier lately, I invented this marinade/sauce.  I used it on chicken breasts, but I think it would also be delicious on pork or shrimp.

Lime-Coconut Marinade

coconut water (you could also use coconut milk, but I couldn't find any that had no HFCS or other additives)
shredded coconut
juice and zest of one lime
soy sauce
cayenne pepper
coconut oil (for cooking)

Combine about a cup each of coconut water and shredded coconut.  Add the lime juice and zest; feel free to add more if it's too sweet.  Add a tablespoon or so of soy sauce, and cumin, cayenne and salt to taste.  Pour into a bag with the chicken (or other meat) and allow to marinate at least a few hours, but preferably overnight.

When you're ready to cook, heat coconut oil in a skillet on the stove until drops of water sizzle, but don't spit, when added.  Reserving the marinade, place the chicken breasts in the pan.  Cook a few minutes on each side, until the chicken is done and the outside is brown.  Remove to a plate to rest.  Then reduce the heat and add the rest of the marinade to the pan.  Cook down until the sauce has thickened and turned brown.  The coconut bits should be toasted a little.  Add a slurry of cornstarch and cold water if it's not thickening enough.  Remove the sauce from the heat and press through a mesh strainer, to remove the shredded coconut.  (I didn't do this, and the shredded coconut made a weird texture in the finished sauce.)

Serve the chicken over rice, finishing with the sauce on top.

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