Fri, 3 March 2017
Jerk Chicken with Spiced Couscous, Mango Salsa and Lime Yogurt
Ingredients:
200g Chicken fillet
Oil for frying
Lime wedges & coriander leaves to garnish
For The Marinade:
1 Large onion, roughly chopped
1 Spring onion, roughly chopped
2 fresh red chillies, roughly chopped
1 Garlic clove, chopped
2 tsp fresh ginger, grated
2 tsp thyme leaves, finely chopped
6 tsp soy sauce
3 tsp honey
pinch of cinnamon
pinch of nutmeg
1 tsp allspice
2 tsp lime juice
150ml White wine vinegar
Pinch of freshly ground black pepper
For The Couscous Salad
150g Giant or medium sized couscous
6 Dried Apricots, chopped
50g Sultanas
25g Butter
200ml Chicken stock
25g Flaked Almonds
20g Mint, finely chopped
20g coriander, finely chopped
150g Chickpeas. cooked
25g Pistachios
1/2 tsp Cinnamon
3 tsp Rapeseed oil
1/2 tsp Cumin Spice
1 tsp Smoked Paprika
2 Shallots, finely chopped
1 garlic clove
2 tsp ginger, finely chopped
1 zest of Lemon
1 tsp. Toasted Pine nuts
For The Mango Salsa
2 mangos, peeled, seed removed and diced
1/2 small red onion, chopped
1 Tbsp fresh coriander, shopped
4 tsp lime juice
4 tsp orange juice
sea salt
For The Lime Yogurt:
200g low fat plain yogurt
freshly grated Lime zest and juice, to taste
Method:
1. To make Jerk marinade, place onion ,spring onion, red chillies, garlic, ginger, thyme, soy, honey, cinnamon, nutmeg, allspice, lime juice, vinegar and black pepper into food processor and blend into a smooth paste .
2. Pour into a freezer bag or shallow baking dish.
3. Place chicken fillet into marinade and rub all over
4. Cover with cling film and refrigerate for at least 3 hours or overnight to marinate.
5. For the couscous, place apricots and sultanas in a bowl.
6. Add butter and pour over the hot Chicken stock so there is just enough to cover the grains.
7. Cover with cling film and set aside for 10 minutes to allow the stock to be absorbed.
8. Toast the Almonds in a dry pan until golden and set aside in a bowl. Add in the mint and coriander.
9. Fluff the couscous with a fork and add chickpeas, almonds, herbs, pistachios, cumin, smoked paprika, shallots, garlic, ginger, lemon zest and pine nuts
10. Add some rapeseed oil if mixture needs to be loosened, mix gently all ingredients and set aside
11. For the mango salsa, place mango, coriander, red onion, lime juice, orange juice, salt and pepper into a small bowl and combine till mixed
12. For the lime yogurt, mix the plain yogurt, lime juice and lime zest.
13. Remove the marinated chicken from the fridge 30 minutes before cooking
14. Heat a chargrill pan over a high heat and place Chicken fillet on pan and cook for 5 mins on each side.
15. Remove Chicken fillet from pan and place on baking tray. Cook in pre heated oven for approx 20 mins until cooked thoroughly
16. Transfer from oven to resting plate ready to serve
17. To serve place couscous mix onto centre of serving plate, cut chicken fillet in half and place on top of couscous mix, spoon some mango salsa on the side and drizzle lime yogurt on top.
18. Garnish with lime wedge and torn coriander herb
