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Coconut-poached chicken with pepper and sugar snap peas
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Chicken breasts can dry out easily, but poaching them in coconut milk keeps them velvety soft.
400ml can coconut milk
2 limes, zest and juice
2 chicken breasts
200g pack sugar snap peas
1 tbsp nam pla fish sauce
1 tsp caster sugar
1 romano or bell pepper, deseeded and sliced
30g cashew nuts, toasted and roughly chopped
1 shallot, finely sliced
handful each mint and coriander leaves
1 red chilli, thinly sliced
1 Open the coconut milk and scoop out 3 tbsp of the solid cream (if it’s mixed, then just take the milk); set aside in a small bowl. Pour the rest into a small saucepan and add the lime zest and chicken. Cover, bring to the boil and then simmer over a low heat for 10 minutes, until the chicken is cooked through. Set aside.
2 Meanwhile, blanch the sugar snap peas in boiling water for
1 minute. Drain, rinse under cold water to cool and then halve lengthways and set aside. Whisk the lime juice, fish sauce and sugar into the reserved coconut cream until smooth; add 1 tbsp boiling water to bring it together, if needed.
3 Lift the chicken from the poaching liquid and slice (discard the liquid). Arrange on plates with the pepper, sugar snaps, cashews, shallot, herbs and chilli. Pour over the dressing and serve.
Typical values per serving:
This recipe was first published in June 2016.