Jerk Chicken Tostadas
- Milk
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
talk about festival inspired fusion food, latin american/carribean mash-up.
Ingredients
326 grams
Sweetcorn
2 unit(s)
Medium Tomato
190 grams
Diced British Chicken Thigh
15 grams
Honey
1 unit(s)
Lime
150 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Green Pepper
(May contain traces of: Celery)
2 pot(s)
Caribbean Style Jerk
25 grams
Desiccated Coconut
1 bunch(es)
Coriander
Nutritional information
Instructions
Preheat your oven to 220 degrees. Pop the diced chicken in a bowl and add a drizzle of oil, the honey and the Jerk seasoning. Season with a good pinch of salt. Stir together well to coat the chicken in the flavours, then cover and set aside in the fridge. IMPORTANT: Remember to wash your hands after handling raw meat.
Halve the pepper, remove the core and seeds then chop into small pieces. Roughly chop the coriander (stalks and all). Roughly chop the vine tomatoes into small chunks. Zest the lime then chop into wedges. Drain and rinse the sweetcorn in a sieve. Lay out the tortillas on a large baking tray in a single layer and drizzle with a little oil. Season with salt then set aside.
Put a large frying pan on high heat (no oil) and add the desiccated coconut. Toast, stirring, until golden. Tip: Watch the coconut like a hawk - it burns easily! Tip into a small bowl - keep the pan!
Wipe out the pan and return to high heat with a drizzle of oil. When hot, add the chicken, all its marinade and the pepper. Stir-fry until the chicken is browned all over, 5-6 mins. Tip: Adjust the heat if necessary, but don't be scared of keeping it high - you want the chicken to get nice and charred! Stir through half the sweetcorn, lower the heat to medium-low and leave to cook while you cook the tortillas, 5-6 mins.
Meanwhile bake the tortillas on the top shelf of the oven till golden and just crisp, 4-5 mins. Pop the sour cream in a small bowl and stir through half the toasted coconut and half the lime zest. Season with salt and pepper. In another bowl, combine the tomatoes, remaining sweetcorn, half the coriander and a squeeze of lime juice. Season with salt and pepper.
Stir the remaining lime zest through the jerk chicken. IMPORTANT: The chicken is cooked when no longer pink in the middle. Season to taste with salt and pepper if needed. Pop the tortillas on your plates and top with a helping of jerk chicken. Dollop the coconut crema all over and serve the tomato salad alongside. Finish with a scattering of the remaining coconut and coriander all over, and the remaining lime wedges. Enjoy!
