Caribbean Coconut Chicken

Ingredients

• 4 chicken breast fillets
• 2 tbsp sunflower oil
• 1 finely chopped onion
• 1 crushed garlic clove
• 1 red bell pepper
• 1 green bell pepper
• 60 g coconut flakes
• 1 Lime
• 0.5 tsp paprika powder
• 0.5 tsp chili paste (red Thai chili paste)
• 1 tsp salt
• 15 g butter
• 1 tsp apricot jam

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Pat the meat flat between two sheets of cling film or roll it. Heat the oil in a pan and sauté the onion and garlic over medium heat. Wash, halve, seed, and dice the bell peppers; add them to the onions and continue sautéing. Stir in the coconut flakes, remove the pan from heat. Wash the lime, grate its zest, squeeze out the juice, and stir everything together.

3. 3.

   Distribute the vegetables over the 4 fillets. Roll up the ends of each fillet over the filling and secure with toothpicks. Mix paprika powder, chili paste, and salt in a small bowl. Brush each roll with the mixture on the outside. Melt butter in an oven‑proof dish. Place the stuffed fillets in the dish and bake in the hot oven for 25–30 minutes until golden brown. Remove the fillets from the dish and keep warm. Add apricot jam and lime juice to the pan juices, bring to a boil, reduce heat, and simmer while stirring until slightly thickened.

4. 4.

   Plate the meat with sauce and serve immediately. A fresh salad pairs well.