Salt Plate Tan-Tan Chicken with Coconut Lime Rice Recipe
- 1 lb. boneless chicken breasts or thighs
- 5 Tbsp. olive oil
- 3 Tbsp. Tan-Tan Moroccan Seasoning*
- Bamboo Skewers, soaked in water for at least 30 min.
- 1 Himalayan Salt Plate
- 1/2 cup Coconut Milk Powder
- 1 cup water
- 1 Tbsp. coconut oil
- 1 tsp. butter
- 1 cup white rice
- 1/4 cup flaked coconut
- 1 lime, zested and juiced
- 1 cup chicken broth
- Salt & pepper to taste
- Lime wedges for serving (optional)
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For chicken: Cut chicken into bite-size pieces. Mix oil and curry seasoning of choice to make a loose paste. Toss chicken pieces with paste until coated. Thread chicken onto skewers and set in the refrigerator to marinate for at least an hour or up to 24 hours. Preheat the salt plate in the oven or on the grill to at least 450 degrees. When salt plate is ready, set chicken on the plate and cook for about 4 to 6 min. per side or until cooked through. Remove chicken from salt plate and let chicken cool.
For rice: Mix coconut milk powder and water to make coconut milk; set aside. Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Add rice and flaked coconut and cook, stirring, for 3 to 4 min. Stir in lime juice then add lime zest, reserved coconut milk, chicken broth, and salt to taste. Bring to a low boil then cover and reduce heat to low. Cook for 20 min. Remove from heat and keep covered for 5 min. Fluff with a fork and season with pepper to taste.
To serve: Place chicken skewers on a bed of coconut rice and top with a squeeze of fresh lime if desired.
Jessica Lutz, Personal Chef at Saucy Spoon Cooking