Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad

By BobD

Jean-Georges Vongerichten brilliantly rethinks a classic Southeast Asian sauce not by what he adds, but by what he removes. Instead of relying on a rich curry paste, this creamy sauce combines a caramel base with just coconut milk, fish sauce and chile.

Ingredients

• 1/4 cup plus 2 teaspoons sugar
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• Cayenne pepper
• 4 skin-on boneless chicken breast halves
• 2 tablespoons water
• 1/2 cup unsweetened coconut milk
• 2 tablespoons Asian fish sauce
• 1 Thai green chile, minced
• Salt
• 1 grapefruit—peeled with a knife, sectioned and diced
• 1 lime—peeled with a knife, sectioned and diced
• 1 cup diced fresh pineapple
• Extra-virgin olive oil, for drizzling
• 2 tablespoons thinly sliced cilantro
• Fleur de sel, for garnish

Preparation

Step 1

In a small bowl, mix 2 teaspoons of the sugar with the coriander, cumin, turmeric, black pepper and 1/2 teaspoon of cayenne. Rub the spices over the chicken, cover and refrigerate for about 1 hour.

Meanwhile, in a saucepan, mix the remaining 1/4 cup of sugar with the water and bring to a boil. Simmer until an amber caramel forms, about 10 minutes. Off the heat, pour in the coconut milk and stir until the caramel dissolves. Add the fish sauce and chile, then let stand for 5 minutes. Strain the sauce and season with salt.

In a medium bowl, gently toss the grapefruit, lime and pineapple with a pinch each of salt and cayenne.

Light a grill. Rub the chicken with oil and season with salt. Grill over moderate heat, turning once, until the skin is charred and the chicken is white throughout, 12 minutes. Transfer to plates with the citrus salad and sauce. Drizzle with olive oil, sprinkle with the cilantro and fleur de sel and serve.