Caribbean chicken with spring onion sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
Ingredients
- 4 skinless fillets chicken thigh, trimmed of all fat
- 1 tbsp curry powder
- 100g basmati rice
- 200g tin basmati rice rinsed and drained
sauce
- 1 tbsp olive oil
- 1 limes, juiced and zested
- small bunch chives, chopped
- 6 spring onions, finely chopped
- 1 green chilli, seeded and finely chopped
- 1 clove garlic, finely chopped
Method
- STEP 1
Rub the chicken with the curry powder and season. Grill for 5 minutes each side. Cook the rice and warm the beans.
- STEP 2
Combine the sauce ingredients (except the lime zest), season and mix in 2 tbsp of boiling water. Leave for 5 minutes and mix.
- STEP 3
Mix the rice and beans together, top with chicken and pour over sauce. Sprinkle with lime zest to serve.
