Cyril Lignac has a talent: reinventing the little classics of the kitchen by twisting them with original flavors. Black sesame, tapioca, wasabi … One of her favorite ingredients? Chicken, which he cooks in all its forms. Nuggets, spring rolls, chicken tajine or Basque style. The recipes follow one another and are never alike. This time, it is with a hint of lemon, corn and coconut that the chef All in the kitchen decided to cook his chicken. A gourmet mix, which makes us travel. Fasten your seatbelts, or rather your aprons, take-off is imminent!
The recipe for grilled chicken with spices, coconut corn and lemon by Cyril Lignac
The ingredients for 4 people :
For the grilled chicken:
- 4 chicken breasts cut into aiguillettes
- 2 tablespoons of soy sauce
- 2 tablespoons of olive oil
- 1 tablespoon of honey
- 1 garlic clove, chopped
- ½ teaspoon of dried thyme
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
For the corn:
- 180 to 200 g of cooked corn
- 1 spring onion, chopped
- ½ teaspoon of grated ginger and garlic
- 100 g of homemade mayonnaise
- 1 pinch of ground cumin
- 1 pinch of smoked paprika
- 1 pinch of cinnamon
- 1 lime
- 100 g of grated and toasted coconut
- Fine salt and freshly ground pepper
- 2 dishes + 1 pan + 1 tongs
- 1 salad bowl + 1 whisk + 1 microplane
Preheat the oven to 250 ° C on the grill position. Cut the chicken aiguillettes (if you have chicken cutlets, you just have to cut them into strips). To make the marinade, pour into a dish, 2 tablespoons of soy sauce, 2 tablespoons of olive oil and 1 tablespoon of honey. Mix and emulsify the preparation. Add the chopped garlic and thyme as well as the cinnamon and nutmeg. Continue to mix. Heat a pan. While the temperature rises, roll the aiguillettes in the marinade and baste them well. Pour a drizzle of olive oil into the pan, then place the aiguillettes on the heat. Cook them, turning them from time to time. They must be well caramelized. Once cooked, return the aiguillettes to the marinade dish. Bake them at 250 ° C for 6 minutes.
While the aiguillettes are in the oven, pour a drizzle of olive oil in a pan. Place the onions and cook. Add the garlic and ginger. Mix, then add the corn. It must be crispy and well caramelized. Once ready, put the corn in a bowl and set aside. Take the chicken out of the oven. In a bowl, pour the mayonnaise. Add cumin, paprika and cinnamon. Mix.
Place the aiguillettes on a plate. Drizzle the meat with the leftover marinade. Add a slice of lime. Mix the mayonnaise and corn. Place the corn in a ramekin. Put a little coconut and lemon zest on the corn and serve.
Read also :
⋙ All in the kitchen: the recipe for rolled pizza by Cyril Lignac
⋙ All in the kitchen: the recipe for crispy macaroni gratin by Cyril Lignac
⋙ Cyril Lignac: his tips for cooking zucchini