Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad

Name: Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad
Cook time: 40 min
Yield: 4
Ingredients: 1/4 cup plus 2 teaspoons sugar; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon freshly ground black pepper; Cayenne pepper; 4 skin-on boneless chicken breast halves; 2 tablespoons water; 1/2 cup unsweetened coconut milk; 2 tablespoons Asian fish sauce; 1 Thai green chile, minced; Salt; 1 grapefruit—peeled with a knife, sectioned and diced; 1 lime—peeled with a knife, sectioned and diced; 1 cup diced fresh pineapple; Extra-virgin olive oil, for drizzling; 2 tablespoons thinly sliced cilantro; Fleur de sel, for garnish

Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad was pinched from <a href="http://www.foodandwine.com/recipes/spiced-chicken-with-coconut-caramel-sauce-and-citrus-salad" target="_blank">www.foodandwine.com.</a>

"Jean-Georges Vongerichten cleverly rethinks a classic Southeast Asian sauce not by what he adds, but by what he leaves out. Instead of a rich curry paste, he creates a creamy sauce with a caramel base, coconut milk and fish sauce...."

INGREDIENTS

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1/4 cup plus 2 teaspoons sugar

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1 1/2 teaspoons ground coriander

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1 1/2 teaspoons ground cumin

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1/2 teaspoon turmeric

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1/2 teaspoon freshly ground black pepper

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Cayenne pepper

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4 skin-on boneless chicken breast halves

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2 tablespoons water

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1/2 cup unsweetened coconut milk

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2 tablespoons Asian fish sauce

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1 Thai green chile, minced

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Salt

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1 grapefruit—peeled with a knife, sectioned and diced

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1 lime—peeled with a knife, sectioned and diced

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1 cup diced fresh pineapple

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Extra-virgin olive oil, for drizzling

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2 tablespoons thinly sliced cilantro

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Fleur de sel, for garnish

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