Chicken with coconut and lime from Mark Bittman's Quick and Easy Recipes from The New York Times (page 148) by Mark Bittman

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • mharriman on December 02, 2019

    This dish has potential but broiling didn’t work for me. At 6 minutes, my breasts were raw on the inside. I broiled them for four more minutes which was too long. They were a little juicy in the center but dry at the ends. The lime juice, zest, and coconut sauce is wonderful. I really liked being able to make my own coconut milk- never realized that was possible- and was glad I had unsweetened coconut flakes in my pantry. The scallion and Asian fish sauce as a garnish is a nice touch. Next time I’ll bake the chicken breasts instead of broiling.

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