Roasted Caribbean Chicken with Kiwifruit Salad

Preheat oven to 200°C. Peel and dice onion and garlic. Shred cabbage. Peel and slice kiwifruit. Julienne or grate carrot (peeling is optional). Pick coriander leaves and finely dice, dice stems and keep separate. Zest lime and cut into wedges. Dice chilli.

In a bowl, mix together brown sugar/soy, ¹⁄₂ coriander leaves, ¹⁄₂ garlic, chilli (to taste), squeeze of lime juice from 2 wedges, ¹⁄₂ cinnamon & nutmeg and season with salt and pepper. Add chicken and coat in marinade, set aside for about 10 minutes.

Heat a pot on medium heat with a drizzle of oil. Add onion and remaining garlic, cook for 3-5 minutes. Add rice, 3 cups water, coconut powder, drained beans, remaining cinnamon & nutmeg, coriander stems, lime zest and season with salt. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until water is absorbed. Fluff rice with a fork.

Place chicken on a lined baking tray. Cook for 20-25 minutes or until chicken is cooked through. Rest for 5 minutes and slice.

Mix together cabbage, carrot, kiwifruit, remaining coriander in a large bowl. Season with a little olive oil and salt to taste.

Divide rice and beans between plates. Top with sliced chicken. Serve salad on the side. Garnish with any remaining lime wedges and diced chilli.

Preheat oven to 200°C. Peel and dice onion and garlic. Shred cabbage. Peel and slice kiwifruit. Julienne or grate carrot (peeling is optional). Pick coriander leaves and finely dice, dice stems and keep separate. Zest lime and cut into wedges. Dice chilli.

In a bowl, mix together brown sugar/soy, ¹⁄₂ coriander leaves, ¹⁄₂ garlic, chilli (to taste), squeeze of lime juice from 2 wedges, ¹⁄₂ cinnamon & nutmeg and season with salt and pepper. Add chicken and coat in marinade, set aside for about 10 minutes.

Heat a pot on medium heat with a drizzle of oil. Add onion and remaining garlic, cook for 3-5 minutes. Add rice, 3 cups water, coconut powder, drained beans, remaining cinnamon & nutmeg, coriander stems, lime zest and season with salt. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until water is absorbed. Fluff rice with a fork.

Place chicken on a lined baking tray. Cook for 20-25 minutes or until chicken is cooked through. Rest for 5 minutes and slice.

Mix together cabbage, carrot, kiwifruit, remaining coriander in a large bowl. Season with a little olive oil and salt to taste.

Divide rice and beans between plates. Top with sliced chicken. Serve salad on the side. Garnish with any remaining lime wedges and diced chilli.

Preheat oven to 200°C. Peel and dice onion and garlic. Shred cabbage. Peel and slice kiwifruit. Julienne or grate carrot (peeling is optional). Pick coriander leaves and finely dice, dice stems and keep separate. Zest lime and cut into wedges. Dice chilli.

In a bowl, mix together brown sugar/soy, ¹⁄₂ coriander leaves, ¹⁄₂ garlic, chilli (to taste), squeeze of lime juice from 2 wedges, ¹⁄₂ cinnamon & nutmeg and season with salt and pepper. Add chicken and coat in marinade, set aside for about 10 minutes.

Heat a pot on medium heat with a drizzle of oil. Add onion and remaining garlic, cook for 3-5 minutes. Add rice, 1¹⁄₂ cups water, coconut powder, drained beans, remaining cinnamon & nutmeg, coriander stems, lime zest and season with salt. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until water is absorbed. Fluff rice with a fork.

Place chicken on a lined baking tray. Cook for 20-25 minutes or until chicken is cooked through. Rest for 5 minutes and slice.

Mix together cabbage, carrot, kiwifruit, remaining coriander in a large bowl. Season with a little olive oil and salt to taste.

Divide rice and beans between plates. Top with sliced chicken. Serve salad on the side. Garnish with any remaining lime wedges and diced chilli.

Preheat oven to 200°C. Peel and dice onion and garlic. Shred cabbage. Peel and slice kiwifruit. Julienne or grate carrot (peeling is optional). Pick coriander leaves and finely dice, dice stems and keep separate. Zest lime and cut into wedges. Dice chilli.

In a bowl, mix together brown sugar/soy, ¹⁄₂ coriander leaves, ¹⁄₂ garlic, chilli (to taste), squeeze of lime juice from 2 wedges, ¹⁄₂ cinnamon & nutmeg and season with salt and pepper. Add chicken and coat in marinade, set aside for about 10 minutes.

Heat a pot on medium heat with a drizzle of oil. Add onion and remaining garlic, cook for 3-5 minutes. Add rice, 1¹⁄₂ cups water, coconut powder, drained beans, remaining cinnamon & nutmeg, coriander stems, lime zest and season with salt. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until water is absorbed. Fluff rice with a fork.

Place chicken on a lined baking tray. Cook for 20-25 minutes or until chicken is cooked through. Rest for 5 minutes and slice.

Mix together cabbage, carrot, kiwifruit, remaining coriander in a large bowl. Season with a little olive oil and salt to taste.

Divide rice and beans between plates. Top with sliced chicken. Serve salad on the side. Garnish with any remaining lime wedges and diced chilli.

Preheat oven to 200°C. Peel and dice onion and garlic. Shred cabbage. Peel and slice kiwifruit. Julienne or grate carrot (peeling is optional). Pick coriander leaves and finely dice, dice stems and keep separate. Zest lime and cut into wedges. Dice chilli.

In a bowl, mix together brown sugar/soy, ¹⁄₂ coriander leaves, ¹⁄₂ garlic, chilli (to taste), squeeze of lime juice from 2 wedges, ¹⁄₂ cinnamon & nutmeg and season with salt and pepper. Add chicken and coat in marinade, set aside for about 10 minutes.

Heat a pot on medium heat with a drizzle of oil. Add onion and remaining garlic, cook for 3-5 minutes. Add rice, 1¹⁄₂ cups water, coconut powder, drained beans, remaining cinnamon & nutmeg, coriander stems, lime zest and season with salt. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until water is absorbed. Fluff rice with a fork.

Place chicken on a lined baking tray. Cook for 20-25 minutes or until chicken is cooked through. Rest for 5 minutes and slice.

Mix together cabbage, carrot, kiwifruit, remaining coriander in a large bowl. Season with a little olive oil and salt to taste.

Divide rice and beans between plates. Top with sliced chicken. Serve salad on the side. Garnish with any remaining lime wedges and diced chilli.

Preheat oven to 200°C. Peel and dice onion and garlic. Shred cabbage. Peel and slice kiwifruit. Julienne or grate carrot (peeling is optional). Pick coriander leaves and finely dice, dice stems and keep separate. Zest lime and cut into wedges. Dice chilli.

In a bowl, mix together brown sugar/soy, ¹⁄₂ coriander leaves, ¹⁄₂ garlic, chilli (to taste), squeeze of lime juice from 2 wedges, ¹⁄₂ cinnamon & nutmeg and season with salt and pepper. Add chicken and coat in marinade, set aside for about 10 minutes.

Heat a pot on medium heat with a drizzle of oil. Add onion and remaining garlic, cook for 3-5 minutes. Add rice, 1¹⁄₂ cups water, coconut powder, drained beans, remaining cinnamon & nutmeg, coriander stems, lime zest and season with salt. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until water is absorbed. Fluff rice with a fork.

Place chicken on a lined baking tray. Cook for 20-25 minutes or until chicken is cooked through. Rest for 5 minutes and slice.

Mix together cabbage, carrot, kiwifruit, remaining coriander in a large bowl. Season with a little olive oil and salt to taste.

Divide rice and beans between plates. Top with sliced chicken. Serve salad on the side. Garnish with any remaining lime wedges and diced chilli.