Caribbean Lemon Piccatine

Ingredients

In this Caribbean adaptation of Piccatine al limone, we infuse the dish with the vibrant flavors of the Caribbean. We replace traditional Italian herbs with Caribbean spices such as allspice, thyme, and scotch bonnet pepper. Additionally, we incorporate coconut milk into the sauce and serve the dish with fluffy coconut rice, adding a tropical twist to the original recipe. We alse have the original recipe for Piccatine al limone, so you can check it out.

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• Juice of 2 lemons Juice of 2 lemons
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 6g, 4g
• Protein: 34g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the lemon juice, minced garlic, allspice, dried thyme, minced scotch bonnet pepper, salt, and pepper.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is well coated. Let it marinate in the refrigerator for at least 30 minutes.
3. 3.
   Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off, and place it in the skillet. Cook for about 5-6 minutes on each side, or until the chicken is cooked through and golden brown.
4. 4.
   Remove the chicken from the skillet and set it aside.
5. 5.
   In the same skillet, add the coconut milk and brown sugar. Stir well to combine and bring the mixture to a simmer. Cook for 2-3 minutes, or until the sauce thickens slightly.
6. 6.
   Return the chicken to the skillet and coat it with the lemon-coconut sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and garnish with fresh parsley or cilantro.
8. 8.
   Serve the Caribbean Lemon Piccatine with fluffy coconut rice or your choice of side dishes.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Scotch bonnet pepper — Use gloves when handling and mincing the pepper to avoid skin irritation. Adjust the amount according to your spice tolerance.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the dish before serving.
• If you prefer a milder spice level, substitute the scotch bonnet pepper with a milder chili pepper.
• Make sure to let the chicken marinate for at least 30 minutes to allow the flavors to penetrate the meat.
• To achieve a crispy golden crust on the chicken, make sure the skillet is hot before adding the chicken breasts.
• Serve the dish with a side of fresh tropical fruit salsa for a refreshing contrast.

Serving advice

Serve the Caribbean Lemon Piccatine with fluffy coconut rice and a side of steamed vegetables for a complete and satisfying meal. Garnish with fresh herbs and a wedge of lemon for an extra touch of elegance.

Presentation advice

Arrange the chicken breasts on a platter, drizzle the lemon-coconut sauce over them, and sprinkle with fresh herbs. Serve the coconut rice in a separate bowl or mold it into a small mound on the plate. Add a pop of color with a side of vibrant tropical fruit salsa.