Caribbean Chicken Breast Recipe
Boneless thighs, coconut milk, apple, pickled red cabbage, smoked turkey collards & Moroccan rice pilaf
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a bowl, combine coconut milk, minced garlic, grated ginger, salt, and black pepper. Add the chicken thighs and ensure they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Remove chicken from marinade and cook for about 6-7 minutes on each side until fully cooked and golden brown. Remove from skillet and set aside.
- 3
Prepare the Apple and Collards
In the same skillet, add the diced apple and smoked turkey collards. Sauté for about 5 minutes until the apples are soft and collards are heated through.
- 4
Serve
On a plate, serve a portion of Moroccan rice pilaf, top with the sautéed apple and collards, and place the chicken thighs on the side. Garnish with pickled red cabbage and chopped cilantro.