Coconut-and-Pistachio-Crusted Chicken Recipe

Recipe Etienne Truter, Chef de cuisine at Jing Production Sven Alberding Photographs Elsa Young Ingredients:

  • 6T shallots, chopped
  • 3T garlic, chopped
  • 3T lime or lemon zest
  • 1T chilli, seeds removed and skin chopped
  • 4 kaffir lime leaves, chopped
  • 2t fresh ginger, chopped
  • 1t turmeric
  • 2t ground coriander
  • 1t salt
  • 1t black pepper
  • 5T coconut milk
  • 50g pistachio nuts, chopped
  • 2 chicken breasts
  • 2 large ruby grapefruit, segmented
  • Micro greens to garnish
For the mint salad:
  • Handful each coriander, mint, chives, dill and mixed lettuce leaves
  • 3T roasted peanuts, crushed
  • 3T spring onions, sliced
  • 3T shallots, finely chopped
  • 3T garlic, finely chopped
  • 1t red chilli
  • 2T lime juice
  • 1T fish sauce
  • 2T vegetable oil
  • 1T sugar
For the coconut-lime foam:
  • 200ml coconut milk
  • 50ml lime juice
Directions: Mix together all ingredients, except the chicken, grapefruit and micro herbs, and pour over chicken. Cover and refrigerate overnight. Preheat the oven to 180ºC and, on a baking tray, cook the chicken for about 15 minutes. Combine the herbs and leaves in a bowl. Make a dressing with the remaining ingredients, mixing until the sugar is dissolved. Gently toss together. Warm the coconut milk and lime juice over a low heat. Using a hand blender, blend until foamy. Slice the chicken and arrange on a plate with the grapefruit segments. Top with the mint-and-coriander salad, and serve with the coconut lime foam and micro greens. Serves 2 This recipe was originally featured in the January 2010 issue of House and Leisure.