Recipes Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad 3.0 (1,822) Add your rating & review Jean-Georges Vongerichten cleverly rethinks a classic Southeast Asian sauce not by what he adds, but by what he leaves out. Instead of a rich curry paste, he creates a creamy sauce with a caramel base, coconut milk and fish sauce. Slideshow: Classic Southeast Asian Recipes By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on June 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 40 mins Total Time: 1 hrs 20 mins Yield: 4 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 Directions In a bowl, mix 2 teaspoons of the sugar with the coriander, cumin, turmeric, pepper and 1/2 teaspoon of cayenne. Rub the spices on the chicken, cover and refrigerate for 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, 10 minutes. Off the heat, stir in the coconut milk until the caramel dissolves. Add the fish sauce and chile; let stand for 5 minutes. Strain the sauce and season with salt. In a medium bowl, gently toss the fruits with a pinch each of salt and cayenne. Light a grill. Rub the chicken with olive 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 along with the fruit salad and sauce. Drizzle with olive oil, sprinkle with the cilantro and fleur de sel and serve. Suggested Pairing Citrusy, ripe Pinot Blanc. Rate it Print