MAIN COURSE: Chicken with coconut milk and wild pepper, vanilla-scented rice
Ingredients:
- 4 chicken fillets
- 1 can coconut milk (400 ml)
- 1 tablespoon Madagascar wild pepper
- 1 Madagascar vanilla pod
- 1 lime (zest and juice)
- 2 tablespoons vegetable oil
- Salt and pepper
- 300 g basmati rice
Preparation:
Fry the chicken fillets in vegetable oil until golden.
Add the crushed wild pepper, coconut milk and lime zest.
Split the vanilla pod in half and scrape out the seeds.
Add to the sauce along with the pod.
Simmer over low heat for 20 minutes until the sauce thickens.
Meanwhile, cook the basmati rice.
Once cooked, stir in the seeds of another vanilla pod for flavour.
Serve the chicken topped with the coconut milk sauce, accompanied by the flavoured rice.
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