Dinner dish with a dash of Thai spice

COCONUT CHICKEN WITH THAI RED KUMARA WEDGES

Serves 4

Ready in 50 minutes

Ingredients

Wedges

800g kumara, cut into wedges

70g tomato paste

1 Tbsp sesame oil

Pinch of chilli flakes

1 tsp sesame seeds

Thai spices (1 tsp lemon pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp brown sugar, tsp ground ginger, tsp ground cumin,

tsp ground coriander, tsp ground turmeric)

Chicken

200g skinless, boneless chicken breasts, cut into steaks

1 cloves garlic, minced

cup coconut cream

1 Tbsp sweet chilli sauce

Veges

1 broccoli, cut into small florets 2 corn cobs, cut in half

2 Tbsp butter

Sesame mayo

1 tsp sesame oil 2 Tbsp mayo

Method

Preheat oven to 220C. Bring a pot of salted water to the boil.

Prep and cook wedges: In a bowl, toss all wedges ingredients together, until well combined. Spread in a single layer on a lined oven tray. Drizzle with oil, season and roast for about 25 minutes, until tender.

Prep chicken: Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and cut through horizontally. Toss in a bowl with remaining chicken ingredients and season with salt.

Prep veges: Set broccoli and corn aside.

Cook chicken: Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken with marinade for 4-5 minutes, until cooked through. Reduce heat if marinade starts to burn. Set aside to rest for a few minutes before slicing.

Make sesame mayo: In a small bowl, combine sesame oil and mayo. Cook veges: Cook broccoli and corn in pot of boiling water for about 3 minutes, until tender. Drain, return to pot with butter and season to taste.

Serve wedges, chicken and veges with sesame mayo.

www.myfoodbag.co.nz

Recipe courtesy of My Food Bag, from its Bargain Box collection.