Nutritious Caribbean-Spiced Chicken

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs Lebanese cucumber
• 1pcs long red chilli
• 1pcs spring onion
• 1bunch mint
• 1bunch coriander
• 1pcs lemon
• 5g Caribbean seasoning
• 300g free-range chicken thigh fillets
• 20g shredded coconut
• 15ml olive oil
• 10ml extra virgin olive oil
• 3ml sugar

Method

1. Step 1 — Roast wedges
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Halve the unpeeled sweet potatoes widthwise, then cut into 2cm-thick wedges. Put on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 25-30 mins until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, cut the cucumber into 1cm chunks. Finely chop half the chilli*, discarding the seeds if less heat is desired (or leave the chilli out if you prefer). Thinly slice the spring onion. Finely chop the mint and coriander leaves, discarding the stems. Finely grate the zest of half the lemon*, then juice the half.
3. Step 3 — Prep chicken
   Combine one-quarter of the coriander, 1 tsp Caribbean seasoning* and 2 tsp olive oil in a large bowl. Cut the chicken into thirds. Add the chicken to the seasoning mixture and turn to coat.
4. Step 4 — Toast coconut
   Put the coconut in a cold medium frypan over medium heat. Toast, tossing, for 1-2 mins until evenly golden. Remove from the pan.
5. Step 5 — Cook chicken
   Heat the same pan over medium-high heat. Cook the chicken, covered, for 3-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
6. Step 6 — Make salsa and serve
   While the chicken is resting, combine the coconut, cucumber, chilli, spring onion, mint, lemon zest, remaining coriander, 1 tbs lemon juice, 2 tsp extra virgin olive oil and ½ tsp sugar in a large bowl. Season with salt and pepper. Divide the chicken, salsa and wedges among plates to serve.

Allergens

Sulphites