Looking for newsletter recipe

**firegirlsheetboy** · August 28th, 2009, 02:09 PM

Anyone have the recipe for the Chicken with the Coconut Rundown Sauce from a previous Couples newsletter? I have tried to find it and cannot. It would be much appreciated.

**Amy** · August 29th, 2009, 08:11 AM

Is this it?

Island Spiced Chicken Breast, Coconut Run-Down Sauce
with Scotch Bonnet, Fried Green Plantain Chips
Ingredients:
4 each chicken breasts

Island Spice Mixture:
1 teaspoon each - salt, ground cumin, paprika, ginger powder, ground black pepper, Cajun spice, ? teaspoon ground pimento

2 tins coconut milk
1 cup white wine
chopped scotch bonnet pepper to taste (very hot!)
1 large onion (sliced)
2 cloves garlic (finely diced)
1 small bunch scallion
twig of fresh thyme
small piece of fresh ginger (peeled and grated)
2 large tomatoes
salt and pepper to taste

4 large green plantain
vegetable oil for frying

Method
For the island seasoning mix all dry spices. Season chicken breasts with the spice mix (according to taste). In a frying pan heat little vegetable oil until very hot. Place chicken breast into the pan (skin side down), reduce heat and fry for approximately 1 minute. Turn over, cover with a lid and fry for one more minute. Add a small amount of white wine, cover and continue broiling until chicken breasts are fully cooked. Keep warm.
To make the sauce sauté onion, garlic, chopped scallion, thyme and ginger in a little butter. Add diced tomato and scotch bonnet pepper. Add white wine and coconut milk. Bring to a boil and reduce by half. Strain and adjust seasoning with salt and black pepper.
For the plantain chips wash and peel the green plantain. Immediately slice lengthwise into paper thin slices. Fry in hot vegetable oil until golden brown. Place on a kitchen towel to drain off excess fat. Finish with salt.

Bottom note:
Sauté greens (spinach, calalloo, pak choy, leeks) is a perfect accompaniment for the above dish.