Floyd's Sunshine Chicken

Name: Floyd's Sunshine Chicken
Yield: Serves 4
Cuisine: United States
Ingredients: 4 boneless free-range chicken breasts; 2 tomatoes, skinned, quartered and deseeded; juice of 6–8 limes; salt and freshly ground black pepper; 1 garlic clove, crushed; a good pinch of saffron powder; cornmeal for dusting; wild, brown and white rice; a knob of butter; 1 celery stick, diced; plain flour for dusting; a dash of rum; a good dash of Budweiser beer; 150g/5oz fresh pineapple, cubed; a good pinch of curry powder; 1 tablespoon raisins, to garnish; 25g/1oz butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Best of Floyd

By Keith Floyd

Published 1995

About

This sunny, fruity dish, made with lovely, plumptious, little raisins, juicy pineapples and fresh limes, celebrates my impression of Florida as a place of plenty – and since I made it on the day that Salvador Dali died, I was inspired to do a little painting on a plate.

Ingredients

juice of 6–8 limes
1 garlic clove, crushed
salt and freshly ground black pepper

United States
Dinner
Spicy

Method

Combine the lime juice, garlic and a pinch of salt and marinate the chicken in the mixture for about 2 hours. Drain the chicken, reserving the marinade. Mix together roughly equal quantities of flour and cornmeal, season with salt and pepper and dip the chicken in the mixture to coat thoroughly. Heat the butter in a frying pan and fry the chicken breasts until brown. Flame the chicken with rum.