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.
