Caribbean Jerk Chicken & Coconut Soup
with Roast Sweet Potato & Spring Onion
This chicken number is spiked with some tasty Caribbean flavours that mix and mingle with the roasted sweet potato in a perfect union. We don't skimp on the garnishes and the coriander and spring onion are proof that we know how to wrap up a delicious dinner winner.
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Ingredients
1
Sweet Potato
1
Capsicum
1 sprig
spring onions
½
lemon
1 packet
chicken breast
1 sachet
mild Caribbean jerk seasoning
1 packet
diced tomatoes with garlic & onion
2 packet
coconut milk
½ packet
chicken stock pot
1 packet
baby spinach leaves
1 packet
Coriander
Not included in your delivery
olive oil
½ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and capsicum into 1cm chunks. • Place sweet potato, capsicum, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
• While the veggies are roasting, thinly slice spring onion. • Zest lemon to get a good pinch and cut into wedges. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Remove from the heat and set aside.
• Return large saucepan to medium-high heat with a drizzle of olive oil. • Add mild Caribbean jerk seasoning, diced tomatoes with onion & garlic, coconut milk, the water, lemon zest and chicken stock pot (see ingredients). Simmer until slightly thickened, 3-5 minutes.
TIP: Stir through a splash of water if you prefer a thinner soup.
• Stir through roasted veggies, chicken (including the resting juices) and baby spinach leaves. • Add a generous squeeze of lemon juice and season to taste with salt and pepper.
• Divide Caribbean jerk chicken and coconut soup between bowls and serve with any remaining lemon wedges. • Garnish with coriander and spring onion to serve. Enjoy!