"Simplicity is the ultimate sophistication" LdV

Saturday, 9 September 2017

CHICKEN AND COCONUT CRUMBLE (Crumble de poulet, noix de coco)

CHICKEN AND COCONUT CRUMBLE 
(Crumble de poulet, noix de coco)


Oh my God! I love so much salted crumble, it is nearly an institution in my family. Easy to do and so tasty, it is a winner in no time whatever you wish to cook : fish, meat, fruits or even cheese! Even if you are a little bit reluctant to sweet and sour taste, you will adopt this lovely recipe after a few mouthful! Perfect for the whole family.




Wine pairing : Mâcon Fuissé (White) from Burgundy.





CHICKEN AND COCONUT CRUMBLE 
A quick glance in your kitchen…

In your fridge
Breast chicken
Butter

In your cupboard 
Coconut milk
Onion
Ginger
Mushrooms
Desiccated coconut 
Ground almonds



CHICKEN AND COCONUT CRUMBLE 
Serves 4


4 chicken breasts diced
20cl 6,75 oz of coconut milk
1 onion finely chopped
1 cm of freshly grated ginger 
200g 7,05 oz of forest mushrooms
60g 2,11 oz of desiccated coconut
60g 2,11 oz of soft butter
30g 1,05 oz of ground almonds

Preheat your oven to 180° C.
In a large pan, briefly soften the onion with the chicken for a few minutes.
Add the mushrooms and cook for a further 3 minutes.
Meanwhile, combine together the almond with the butter and coconut. Set aside.
Butter a rectangular tin and spoon the chicken mixture in. Add the coconut milk.
Cover with the crumble preparation and bake for 20-30 minutes.
Serve with rice and enjoy!



Crumble de poulet, noix de coco



Pour 4 personnes
4 blancs de poulet coupés en morceaux
20cl de lait de coco
1 onion finement émincé
1cm de gingembre frais râpé
200g de champignons des bois (ou autres...)
60g de noix de coco râpée
60g de beurre mou
30g d’amandes en poudre

Préchauffez votre four à 180° C.
Dans une grande poêle, brunir l’oignon avec le poulet quelques minutes.
Ajoutez les champignons et poursuivre la cuisson 3 minutes.
Pendant ce temps, mélangez dans un bol les amandes avec le beurre et la noix de coco.
Beurrez un moule rectangulaire et disposez-y la préparation de poulet. Ajoutez le lait de coco.
Recouvrir le tout du crumble et enfournez pour 20-30 minutes.
Dégustez avec du riz.

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