Grilled chicken breasts with spicy coconut sauce (Frango naufragado) from The New Portuguese Table: Exciting Flavors from Europe's Western Coast (page 116) by David Leite and Nuno Correia

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Notes about this recipe

  • L.Nightshade on October 09, 2013

    I started marinating the chicken breasts the night before, so they were in over 24 hours. Mr. NS grilled them in the big egg. The coconut milk we purchased for the marinade and the sauce was like no other I've ever used. It was 100% solid, no liquid at all. Consequently, the sauce was a bit thick, and not very attractive. But the taste was wonderful! With the long marinade, the chicken really absorbed the flavors. For a side, I cooked some peas with leeks and saffron. We had some leftover chicken without the sauce, and Mr. "I hate leftovers" Nightshade remarked on how delicious it was the next day. I have to say that this dish wasn't what I imagined to be Portuguese flavors. We certainly see Portuguese influence in dishes from around the world, and it only makes sense that there would also be some cross-pollination.

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