Caribbean Honey Chicken & Coconut Rice
with Charred Corn & Cucumber Salsa
Ingredients
1 tin
Sweetcorn
320 g
Chicken Thigh
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
1 packet
Coconut Milk
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
1
Radish
Nutrition Values
Cooking Steps
• In a medium saucepan, add coconut milk, the water and a generous pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Cut chicken thigh into 2cm chunks. Roughly chop cucumber and baby spinach leaves. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Transfer charred corn to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• When rice has 10 minutes remaining, return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• To the frying pan of chicken, add mild Caribbean jerk seasoning and the honey. Toss chicken to coat and cook until fragrant and slightly reduced, 1-2 minutes. Set aside.
• To the bowl with charred corn, add baby spinach and a drizzle of white wine vinegar and olive oil. Toss to combine and season with salt and pepper.
• Divide coconut rice between bowls. Top with Caribbean honey chicken. • Serve with charred corn and cucumber salsa. Enjoy!
