Caribbean-inspired chicken breasts with coconut rice

Caribbean-inspired chicken breasts with coconut rice

You might question the idea of using banana in a savoury dish – I can assure you, though, that this won’t taste like dessert but, rather, deliciously tropical, savoury and sunny.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Caribbean-inspired chicken breasts with coconut rice

By Claire Ferrandi Serves: 2
Total Time: 1 hr

Ingredients

  • CHICKEN

  • 2 bananas
  • 2 garlic cloves, peeled and minced
  • pinch dried chilli flakes
  • 15ml (1 tbsp) ground cumin
  • 15ml (1 tbsp) ground coriander
  • 125ml (½ cup) coconut milk (reserve 60ml from the tin for the rice)
  • 2,5ml (½ tsp) ground ginger
  • 30ml (2 tbsp) hot English mustard powder
  • zest and juice of 1 lime + extra wedges, to squeeze
  • handful coriander leaves, roughly chopped + extra leaves, to garnish
  • salt and freshly ground black pepper, to taste
  • 4 chicken breasts (skinless and boneless)
  • RICE

  • 250g cooked basmati rice
  • 60ml (4 tbsp) coconut milk
  • toasted coconut shavings, to serve

Instructions

1

For the chicken, preheat the oven to 180˚C. Place all of the chicken ingredients, except the chicken breasts, in a blender and blitz to form a smooth marinade. Arrange the chicken breasts in a roasting dish and pour over the marinade to cover. Roast in the preheated oven, 20 – 25 minutes, or until the chicken is just cooked through.

2

For the coconut rice, combine the cooked basmati rice and 60ml (4 tbsp) coconut milk. Season to taste.

3

Serve the chicken atop the warm rice, sprinkled with coconut shavings, loads of fresh coriander and lime wedges for squeezing.

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