Yield: 4 servings
|4 \N||Chicken fillets; cut into strips|
|1 \N||Dsp sherry vinegar|
|1 \N||Dsp lime juice|
|2 \N||Kiwi fruit; up to 3|
|1 \N||Dsp olive oil|
|1 \N||Dsp honey|
|140 millilitres||Canned coconut milk|
|2 \N||Kiwi fruits; diced|
|1 \N||Dsp spring onions|
|\N \N||Salt and pepper|
|\N \N||Peel of a lime; finely grated|
|1 \N||Dsp parsley; finely chopped|
Cut the chicken fillets into good sized strips approximately ½ inch thick and 3 inches long. Prepare the marinade by mixing together the diced kiwi fruit, sherry vinegar, lime juice and seasoning. Add the chicken strips, stir well and leave to marinate for 30 minutes.
To cook the chicken, melt the butter in a pan, add the olive oil and honey and, when bubbling, add the chicken. The honey will sweeten the chicken during cooking, but be careful not to overcook. Toss for 2-3 minutes on either side until almost cooked and the liquid in the pan reduced.
Add the coconut milk and, if liked, a little cream. Add the diced kiwi fruit, spring onions, salt and pepper and lime peel. Simmer gently for 5-6 minutes over a low heat until the chicken is cooked through. Cooking time will vary with the thickness of the cooked chicken fillets, but test just before serving. Garnish with finely chopped parsley.
Carlton Food Network
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