130
Caribbean chicken
Serves 4
Ingredients:
4 chicken breast fillets
Juice and zest of 1 lime
1 tbsp olive oil
1 red onion, finely chopped
4 garlic cloves, crushed
2.5 cm (1 inch) fresh ginger,
finely chopped
1 medium red chilli, finely
chopped
2 beef tomatoes, finely diced
225 g (8 oz) sweet potato,
peeled and cubed
1 courgette, finely chopped
450 ml (
3
/
4
pint) chicken stock
1 cinnamon stick
225 g (8 oz) rice
25 g (1 oz) butter
2 tbsp light brown sugar
1 small pineapple, peeled and
cubed
Fresh parsley, finely chopped for
garnish
Method:
1. Place the chicken breasts into a solid
container. Pour on the lime juice and zest,
turning the meat to ensure that it is evenly
coated.
2. Heat the oil in a large frying pan. Fry the
chicken for 3–4 minutes. Add the red onion,
garlic, ginger and chilli. Fry for a further 2
minutes.
3. Transfer to a solid container. Add the
tomatoes, sweet potato, courgette and
chicken stock. Cover the container with foil.
Place the rice into a separate solid container
and cover with boiling water, ensuring that
the rice is completely covered. Steam at
120°C for 10–12 minutes or at 100°C for 18–
20 minutes.
4. Meanwhile, prepare the pineapple. Melt the
butter in a frying pan. Add the brown sugar
and allow to caramelise. Stir in the
pineapple. Cook for 5–6 minutes, turning
constantly to ensure that the pineapple is
coated in the syrup.
5. To serve, spoon the rice onto a large plate
and top with the chicken. To garnish,
scatter the pineapple and parsley over the
chicken.
