Double-Coconut Sauteed Chicken Breasts

Ground coconut makes a flavorful and crunchy crust, but it burns easily, so be careful. There are alternatives too: sesame seeds (mix white and black for a very cool look) or finely chopped peanuts, cashews, or almonds. Other protein you can use: any cutlets—pork, veal, or turkey.

1 cup coconut milk

A few threads saffron or 1/2 teaspoon ground turmeric

About 11/2 cups shredded coconut

3 tablespoons peanut or neutral oil, like grapeseed or corn

About 11/2 pounds white-meat boneless chicken (breasts, cutlets, or tenders), cut into 1-inch chunks and blotted dry

Salt and freshly ground black pepper

1 tablespoon minced shallot

Chopped fresh parsley or cilantro leaves for garnish

• Warm the coconut milk (it will be warm already if you prepared it yourself ) and add the saffron or turmeric to it. Let it sit, stirring once or twice, as the mixture cools. Put the coconut on a plate.
• Heat a large skillet over medium heat for 2 or 3 minutes. Add 2 tablespoons of the oil to the skillet; dredge the chicken in the coconut and add a piece at a time to the skillet. Cook the chicken, turning frequently, sprinkling it with salt and pepper and adjusting the heat so it becomes nicely browned on all sides; total cooking time should be no more than 6 to 8 minutes. As the pieces finish, transfer them to a plate.
• When all the chicken is cooked, wipe out the skillet and return it to the stove over medium heat. Heat the remaining tablespoon of oil and add the minced shallot.
• Cook, stirring occasionally, until the shallot softens, 3 or 4 minutes. Add the coconut milk, raise the heat to medium-high, and bring the mixture to a boil, stirring frequently. Reduce the heat to medium and cook, stirring, until the mixture thickens slightly, 3 or 4 minutes.
• Add the chicken pieces to the sauce and heat for a minute or so. Taste, adjust the seasoning, garnish with parsley or cilantro, and serve.

MAKES: 4 servings

TIME: About 40 minutes