MICRONESIA: Chicken Kelaguen (Kelaguen Mannok) with Finadene Sauce and Watercress and Sesame Salad

A bright take on chicken salad. While chicken kelaguen makes an excellent summer dinner, I could also see serving it in wonton cups or on bruschetta as an hors d'oeuvres. The finadene sauce is a must; a spoonful or two heightens the flavors of the chicken with heat and salt.

Chicken Kelaguen (Kelaguen Mannok)

1 lb boneless, skinless chicken thighs

1 cup fresh coconut (I bought a bag in Whole Foods produce section)

1 Thai or red long hot chili pepper

2 lemons

2 green onions

Salt and pepper to taste

Flour tortillas for serving, optional

1. Salt and pepper the chicken. Turn a grill to medium heat. Grill chicken for 10 minutes on one side, flip and grill 5 more minutes until cooked through. Remove from grill and allow to cool wihle making the remainder of the recipe. (If you do not have a grill, you can broil on medium heat, increasing the time by about 2 minutes per side, until cooked through.)

2. Place the coconut pieces in a small food processor. Cut the chili into thick slices, removing the stem. Add to the processor. You can remove the seeds from the chili if you prefer your meals milder. Pulse until the coconut and chili are minced.

3. Add the coconut and chili to a medium mixing bowl. Zest one lemon into the bowl. Squeeze the juice from bot lemons into the bowl as well, and mix all.

4. Cut the chicken into small cubes, then use your knife to mince it more finely. Add to the bowl with the coconut. Mince the green onions and add to the bowl.

5. Refrigerate 1-24 hours.. Adjust seasonings to taste. Serve cold or at room temperature, alongside finadene sauce and tortillas, if using.

Finadene Sauce

2 tablespoons soy sauce or tamari

1 medium lemon

2 green onions

1 Thai or red long hot chili pepper

4 cherry tomatoes

1. Add the soy or tamari to a small mixing bowl. Squeeze the lemon juice into the bowl.

2. Mince the dark and light green parts of the onions, the flesh of the pepper, and the cherry tomatoes. Add to the bowl.

3. Refrigerate 1-24 hours and serve alongside chicken kelaguen.

Watercress and Sesame Salad

1 large bunch watercress, ~ 1 lb

1 medium carrot

3 tablespoons soy sauce or tamari

1 teaspoon sesame oil

1 teaspoon toasted sesame seeds

1 pinch sugar

1 pinch cayenne pepper, optional

1. Cut the ends off of the watercress, then chop into pieces, ~  2-inch long.

2. Bring a medium saucepan of water to a boil over high hear. Cook the watercress in it for 2 minutes. Remove the watercress and plunge it into a bowl of ice water to stop the cooking, then drain very thoroughly. Place in a large bowl. Peel the carrot and grate into the bowl.

3. Add the soy sauce, sesame oil, toasted sesame seeds, sugar, and cayenne pepper, if using. Toss well to combine.

4. Place the bowl in the refrigerator for 20 to 60 minutes before serving cold.

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FUN FACTS:

• Micronesia is an island nation made up of over 600 islands located in Oceania.

• Micronesia is home to the only ancient city ever built on a coral reef. Nan Madol is an ancient city that was constructed in a lagoon between 1200 and 1500.

• Micronesia is home to the most colorblind place on Earth. Worldwide, one in 30,000 people is colorblind, but on Pingelap Atoll in Micronesia, one in ten (10%) is.