PIRI PIRI ROASTED CHICKEN BREAST with COCONUT CURRY SAUCE and CRISPY ROASTED BROCCOLI

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Piri Piri Roasted Chicken Breast with Coconut Curry Sauce and Crispy Roasted Broccoli

Piri Piri Roasted Chicken Breast with Coconut Curry Sauce and Crispy Roasted Broccoli

Mozambican & Kenyan fusion paired together to create a healthy soulful dish

Yield: 4-5 servings

PREP IT!     

For Crispy Roasted Broccoli:        

• 16-ounces Broccoli florets, fresh

• 2 tablespoons Oil, any kind

For Piri Piri Roasted Chicken Breast:   

• 4 whole Chicken breasts, boneless, skinless, cleaned and trimmed

• 4 tablespoons Taste Tutor Piri Piri Seasoning

• 4 tablespoons Oil, any kind

• 10 cloves Garlic, fresh, minced

• 1 bunch Green onion, fresh, sliced

• 1 whole Lime, fresh, zested and juiced

For Coconut Curry Sauce:

• 1 teaspoon Taste Tutor Smoked 101

• 1 small Yellow onion, quartered

• 5 cloves Garlic, fresh

• ¼ inch piece Ginger, fresh

• 1 large Roma tomato, fresh, quartered

• 1/8 teaspoon Cardamom, ground (optional)

• 1 teaspoons Cumin

• 3 tablespoons Curry powder

• 2 tablespoons Oil, any kind

• 1 can Coconut milk

• ¼ bunch Cilantro, fresh, chopped

MAKE IT!

For Crispy Roasted Broccoli

1. Preheat oven to 400F. Place fresh broccoli florets onto an aluminum foil lined sheet pan and toss in oil to coat. Set aside.

For Piri Piri Roasted Chicken Breast

1. Soak chicken breasts in water and citrus or vinegar for about 5 minutes. Clean off excess fat. Slice in half to thin out breasts. Pat dry and season chicken with Taste Tutor Piri Piri Seasoning.

2. In a large skillet, over medium high heat, allow 4 tablespoons of oil to heat. Working in batches, place chicken breasts flat into the skillet and allow to sear for about 3 to 4 minutes on each side or until golden brown. Once seared, place chicken on the aluminum foil lined sheet pan next to the broccoli.

3. Add 10 cloves of minced garlic, green onion, lime zest, and lime juice to the skillet. Stir fry on medium heat until garlic is softened, and any brown bits have come up from the skillet. Spoon contents of the skillet over the chicken and broccoli on the aluminum foil lined sheet pan.

4. Roast for 15 minutes or until the chicken is cooked through to 165F and broccoli is slightly charred and crispy.

For Coconut Curry Sauce

1. While the chicken and broccoli are roasting, in a blender, combine Taste Tutor Smoked 101, all sauce ingredients except oil, coconut milk, and cilantro. Blend until very smooth, adding a little bit of water if necessary.

2. In the empty skillet, heat oil over medium heat. Carefully pour contents of the blender into the skillet and allow to cook on medium heat until sauce has reduced by ¼th. Be careful; sauce will pop in the hot oil so have a lid or aluminum foil ready to cover the skillet.

3. Once contents have reduced, turn heat down to low and stir in coconut milk. Continue to cook for 5 minutes until all the ingredients are well combined.

4. Stir the cilantro into the sauce. Add back the roasted chicken breasts and simmer for an additional 5 minutes.

5. Serve hot! Enjoy!

Tip: Try cooking the chicken on the grill for smokier flavor!

Storage: In refrigerator in airtight container for up to 2 days.

Reheat: In the oven or in the microwave with one tablespoon of water.