herald

Monday 18 December 2017

David's Recipe of the Week - Lemon & Coconut chicken

Ingredients (per person)

l 120g chicken, diced

l 200g sweet potato, peeled and cubed

l 1 tsp / 4g coconut oil

l 1/2 lemon, juice and rind

l 1 small onion, diced

l 1 garlic clove, crushed

l 40g creamed coconut (1 sachet)

l 1/2 green chilli, finely chopped

l 3g fresh coriander, chopped

l 60g courgette, chopped finely

l 1 red pepper, chopped

l 40g asparagus, chopped

l Boiling water

Method

1. Boil cubed sweet potato in water.

2. Heat oil in pan, and sauté the chopped onion. Add crushed garlic and lightly brown the diced chicken. Add the chopped vegetables.

3. Soften creamed coconut in a cup of boiling water until soft and then pour contents into pan. Grate in rind of lemon and then squeeze in lemon juice. Stir everything and if creamed coconut is still lumpy, add some water and mix. Let simmer for 2 min.

4. Place sweet potato on plate and cover with lemon chicken and vegetables.

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