Chicken Breast Recipe
glazed in coconut, with anchovy-garlic-chili-ginger
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Marinade
In a blender, combine the coconut milk, anchovy fillets, garlic, red chili pepper, and fresh ginger. Blend until smooth to create a marinade.
- 2
Marinate the Chicken
Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 3
Cook the Chicken
Heat vegetable oil in a skillet over medium heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Season both sides of the chicken with salt and black pepper.
- 4
Sear the Chicken
Place the chicken breasts in the hot skillet and cook for about 5-7 minutes on each side, or until the chicken is fully cooked and golden brown. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).
- 5
Glaze with Marinade
In the last few minutes of cooking, add a few tablespoons of the reserved marinade to the skillet, allowing it to reduce slightly and glaze the chicken.
- 6
Serve
Transfer the glazed chicken to a serving platter and garnish with chopped cilantro. Serve hot.