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Coconut chicken with coriander and mushrooms

By Adriana Ortemberg Twitter Post the recipe on facebook Your email (*) print

Coconut chicken with coriander and mushrooms

At a glance

Serves:: 4
Difficulty:: Easy

Ingredients

2 chicken breasts
150 gr. fresh mushrooms
1 / 2 cup fresh cotiander

For the dressing:

200 ml. coconut milk
1 lime
2-3 pinches of sea salt
2 tablespoons toasted sesame seeds

Method

Steam the chicken for 20 minutes.
When cooked, add to a bowl and pour half the coconut milk over the chicken. Cover, allow to cool and shred into strips.
Trim the base of the mushrooms, brush them gently to remove traces of soil and cut into thin slices.
Grate the skin of the lime very finely and squeeze the juice. Mix the remaining coconut milk, the juice and zest, and salt in a bowl.
Divide the coconut chicken in two serving dishes with coriander leaves and sliced mushrooms. Serve with coconut and lime dressing and a sprinkle of toasted sesame seeds.

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