Coconut Jerk Chicken Pie

Name: Coconut Jerk Chicken Pie with Potato Topping & Coriander
Total time: 40 min
Yield: 2
Cuisine: Caribbean
Ingredients: 330 g Chicken Breast; 1 packet Baby Spinach Leaves; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Coconut Milk; 1 packet Coriander; 1 packet Tomato Paste; 1 Garlic; 1 Carrot; 1 tin Sweetcorn; 3 Potato

with Potato Topping & Coriander

3.8

(19)

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Tags:

High Protein

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Baby Spinach Leaves

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Coconut Milk

1 packet

Coriander

1 packet

Tomato Paste

1

Garlic

1

Carrot

1 tin

Sweetcorn

3

Potato

Nutritional Values

Calories595 kcal

Energy (kJ)2490 kJ

Fat20.2 g

of which saturates16.4 g

Carbohydrate51.4 g

of which sugars16.7 g

Dietary Fibre12.9 g

Protein49.1 g

Sodium883 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook 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.

2

• Meanwhile, preheat grill to high. • Finely chop garlic. • Grate carrot. • Drain sweetcorn.

3

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.

4

• Return pan to medium-high heat with a drizzle of olive oil. • Cook carrot and corn, until tender, 4-5 minutes. • Add garlic, tomato paste and mild Caribbean Jerk seasoning, and cook, until fragrant, 1 minute.

5

• To pan with veggies, 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 potato mash over the top. Drizzle generously with olive oil. • Grill until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp and brown!

6

• Divide plant-based coconut jerk chick'n pie between plates. • Tear over coriander to serve. Enjoy!