Brazilian-Style Chicken

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs carrot
• 1pcs onion
• 1pcs tomato
• 2clov garlic
• 1pcs ginger
• 1bunch coriander
• 300g free-range chicken thigh fillets
• 5g cumin and coriander spice blend
• 5g ground turmeric
• 200ml coconut milk
• 1pcs jalapeno chilli
• 23ml olive oil
• 5ml white vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Cut the unpeeled potatoes into 3cm chunks. Halve the carrot lengthwise, then cut into 3cm chunks. Finely chop the onion and tomato. Crush or finely chop the garlic. Peel and finely grate the ginger. Finely chop the coriander, including the stems.
2. Step 2 — Roast vegetables
   Line an oven tray with baking paper. Put the potato and carrot on the lined tray. Drizzle with 2 tsp olive oil and season with salt and pepper. Roast for 25 mins or until golden and tender.
3. Step 3 — Cook chicken
   While the vegetables are roasting, heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Season the chicken with salt and pepper, then cook for 5-6 mins each side until cooked through. Remove from the pan and keep warm.
4. Step 4 — Fry onion and spices
   Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the onion, garlic, ginger, coriander, cumin and coriander spice blend and 1 tsp turmeric*, stirring regularly, for 2-3 mins until softened. Season with salt and pepper.
5. Step 5 — Make coconut sauce
   Stir the tomato and coconut milk into the onion mixture. Reduce the heat to medium and cook, covered, for 5 mins to develop the flavours.
6. Step 6 — Prep jalapeno and serve
   Meanwhile, finely chop the jalapeno, removing the seeds if less heat is desired. Stir 1 tsp white vinegar and the chicken resting juices into the coconut sauce. Taste, then season with salt and pepper. Divide the chicken and roast vegetables among plates and spoon over the coconut sauce. Scatter with the jalapeno, if desired, to serve.