Seared Chicken & Mumbai Coconut Sauce
with Roast Veggie MedleyIt's chicken thigh, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent chicken to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!
Ingredients
1
sweet potato
½
pumpkin
1
brown onion
1
Beetroot
1 clove
Garlic
1 packet
Chicken Thigh
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
1 packet
Baby Spinach Leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Cut sweet potato and pumpkin (see ingredients) into bite-sized chunks. • Peel brown onion and cut into wedges. • Cut beetroot into 1cm chunks. Finely chop garlic. • Place pumpkin, onion, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
TIP: If your oven tray is getting crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest.
• Return frying pan to medium heat with a drizzle of olive oil. Cook garlic and Mumbai spice blend, stirring, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Toss to coat and season to taste.
• Slice chicken. • Divide roast veggie medley and seared chicken rump between plates. • Spoon over Mumbai coconut sauce to serve. Enjoy!
