Prep: 20 minutes plus marinating
Total: 1 hour
for the marinade:
1 teaspoons celery salt
1 teaspoon onion granules
1 teaspoon garlic granules
1 teaspoon black pepper
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
2 teaspoon finely chopped parsley
2 teaspoons finely chopped tarragon
4 chicken breasts
2 tablespoons coconut oil, melted
for the sauce:
2 tablespoons freshly squeezed lemon juice
200 ml unsweetened coconut water
2 tablespoons fine-cut dried hibiscus petals, plus more for serving
4 tablespoons coconut sugar
1. In a large bowl, combine all the marinade ingredients. Toss in the chicken breasts and coconut oil, mix so that the chicken is well coated and leave to marinate for 30 minutes.
2. To make the sauce, whisk the lemon juice, coconut water, hibiscus, and coconut sugar in a small saucepan over a medium heat. Bring to the boil before reducing the heat to low, then leave to simmer for 15 minutes until the liquid has reduced by half. Set aside and allow the sauce to cool completely for roughly 15 minutes, until it thickens.
3. Put a griddle pan over a medium heat to heat up, and meanwhile brush each marinated chicken breast with the sauce. Place them in the hot pan and cook, giving each side 4–5 minutes before turning – they should be nicely browned and cooked throughout.
4. Plate the chicken and drizzle over any of the remaining hibiscus sauce. Sprinkle over some crushed hibiscus petals and serve.
AUTHOR'S NOTE: Excerpted from Hibiscus by Lopé Ariyo. Copyright © 2017.