Coconut Jerk Chicken Pie
with Potato Topping & Coriander
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
Garlic Paste
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coriander
1 packet
Chopped Potato
1 packet
Baby Spinach Leaves
1 tin
Sweetcorn
1 packet
Soffritto Mix
1 packet
Tomato Paste
1 packet
Coconut Milk
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and the plant-based milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
Custom Recipe: If you've swapped to chicken breast, slice chicken breast into thin strips. In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a bowl and set aside.
• Return pan to high heat with a drizzle of olive oil. • Cook soffritto mix and corn, until tender, 4-5 minutes. • Reduce heat to medium, and add garlic paste, tomato paste and mild Caribbean jerk seasoning, and cook, until fragrant, 1 minute. • Return cooked chick'n, and stir in coconut milk, baby spinach leaves and splash of water. Simmer until slightly reduced, 1 minute. Season with pepper.
• Transfer chick'n filling to a baking dish and evenly spread mash potato over the top. Drizzle generously with olive oil. • Grill until lightly golden, 8-10 minutes. • Divide plant-based coconut Jerk chick'n pie between plates. • Tear over coriander to serve. Enjoy!
TIP: Drizzling with olive oil helps the topping to crisp and brown!
