Caribbean Lentils, Chicken & Pineapple-Mint Salsa
with Coconut Yoghurt & Rice
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Ingredients
1
Basmati Rice
1
Pineapple Slices
2
Garlic
1
Baby Spinach Leaves
1
Mint
1
Carrot
1
Mild Caribbean Jerk Seasoning
1
Tomato Paste
1
Chicken Breast
1
Coconut Milk
1
Plant-Based Aioli
1
Sweetcorn
Not included in your delivery
1
olive oil
1
plant-based butter
Nutritional Values
Instructions
• In a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt. Bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, drain pineapple slices, reserving the pineapple juice. • Finely chop garlic. • Roughly chop baby spinach leaves. • Pick and finely chop mint leaves. • Grate carrot. • Drain sweetcorn. • Drain and rinse lentils. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you’ve added chicken breast, cut chicken into 2cm chunks.
--------------CCM TEXT-------------- • Meanwhile, drain pineapple slices, reserving the pineapple juice. • Finely chop garlic. Roughly chop baby spinach leaves. Pick and finely chop mint leaves. Grate carrot. • Drain sweetcorn. Drain and rinse lentils. • Cut chicken breast into 2cm chunks.
• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred,2-3 minutes each side. • Transfer charred pineapple to a chopping board, then roughly chop.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook corn and carrot, stirring, until softened, 4-5 minutes. • Add the plant-based butter, garlic, mild Caribbean jerk seasoning (see ingredients)and tomato paste. Cook until fragrant, 2 minutes. • Stir in drained lentils and the water (for the sauce). Simmer until thickened, 2-3 minutes. • Stir in baby spinach leaves and cook, stirring, until wilted, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook chicken with corn and carrot, tossing occasionally, until browned, 5-6 minutes. Continue with step as above.
--------------CCM TEXT-------------- • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken with corn and carrot, tossing occasionally, until browned, 5-6 minutes. • Add the plant-based butter, garlic, mild Caribbean jerk seasoning (see ingredients)and tomato paste. Cook until fragrant, 2 minutes. • Stir in drained lentils and the water (for the sauce). Simmer until thickened, 2-3 minutes. • Stir in baby spinach, and cook, stirring, until wilted, 1 minute.
• While the lentils are simmering, in a medium bowl, combine chopped pineapple, mint and a dash of reserved pineapple juice.
• Divide coconut rice between bowls. Top with Caribbean lentils and pineapple-mint salsa. • Serve with plant-based aioli. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Top coconut rice with Caribbean chicken, lentils and pineapple-mint salsa to serve.
--------------CCM TEXT-------------- • Divide coconut rice between bowls. Top with Caribbean chicken and lentils and pineapple-mint salsa. • Top with plant-based coconut yoghurt to serve. Enjoy!