GARDEN ROUTE | KAROO NEWS - 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 – something we’re all longing for as we reach for spring.
Let’s get to it!
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
- 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.
- For the coconut rice, combine the cooked basmati rice and 60ml (4 tbsp) coconut milk. Season to taste.
- Serve the chicken atop the warm rice, sprinkled with coconut shavings, loads of fresh coriander and lime wedges for squeezing.
