This is a wonderful, aromatic but not really spicy chicken that can be paired with any sweet tropical fruit: mangoes, pineapples and bananas are particularly good. The chicken can be grilled instead of pan-fried and it is equally good cold.
1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
1 tablespoon olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon Hungarian paprika
1 teaspoon brown sugar
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons sweetened shredded coconut
1 lime, quartered
Place the chicken, oil, coriander, cumin, paprika, brown sugar, salt and pepper in a large shallow bowl and stir to combine. Cover and refrigerate at least ½ hour and up to overnight.
Place a large cast iron or non stick skillet over high heat and when it is hot, add the chicken breasts, skinned side down, one at a time, waiting about 30 seconds between additions. Cook until well browned and cooked throughout, about 5- 7 minutes per side.
Transfer the chicken to a platter, sprinkle with the coconut, drizzle with the lime juice and serve immediately.