As much as I love chicken, it can get boring really quickly. So I’m constantly looking for simple, flavourful recipes. As a fan of Mark Bittman’s Minimalist series, he was an obvious place to turn. This dish couldn’t have been easier: grilled chicken, sauce au chien (a simple West Indian sauce from Martinique – his recipe is here) and coconut rice.
The sauce of garlic, scallions, chilies, allspice and lime juice is fragrant and tart, with just enough heat from the pepper (I substituted sambal oelek for the fresh pepper). Coconut rice balances the sauce well and is similar to risotto, using coconut milk in place of stock, and in this case, long-grained jasmine rice in place of the more typical medium-grained arborio.