A delicious winter salad, this recipe for salad of carrots and chicken confit with coconut milk is both light and delicious.
Ingredients for 4 persons :
- 400 g of carrots
- 1 salad
- 400 g free-range chicken fillet
- 600 g of water
- 300 g white wine
- 300 g olive oil
- 250 g coconut milk
- 2 podsgarlic
- 1 lime
- 1 bunch of parsley
- 1 bunch of chive
- 1 handful of toasted pine nuts, parmesan.
> Peel the carrots, cut them into large slices and put them in a casserole dish or saucepan with the crushed garlic, parsley, chopped chives, water, white wine, thyme and oil, season.
Cover and simmer over low heat 15 min.
> Cut the poultry into strips (same size as the carrots). Add them to the casserole dish and continue cooking for 10 min. At the end of cooking, the carrots will still be crunchy. Drain and refrigerate.
> Mix the coconut milk with the lemon zest and juice.
> Arrange the plate by arranging the salad, the chicken and the candied carrots, then drizzle with the coconut milk and the cooking juices.
> Sprinkle with grilled pine nuts and Parmesan shavings.
Photo credit: © Alain Vacheron / Florent Carle / Carottes de France