Smash out some unexpected mash with this recipe, where rich butter beans are used to create a silky pureé. This is topped with juicy chicken that has soaked up a wonderfully aromatic broth of coconut cream, chicken stock, lime juice, garlic, ginger & chilli. Garnished with fresh coriander.
Coconut-lime Chicken & Butter Bean Mash
Coconut-lime Chicken & Butter Bean Mash
with roasted pumpkin & fresh coriander
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butter Beans
- Chicken
- Chicken Stock Sachet
- Chicken Stock Sachets
- Coconut Cream
- Free-range Chicken Mini Fillets
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Lime Juice
- Onion
- Onions
- Pumpkin Chucks
- Pumpkin Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter (optional)
- Blender (optional)
- Paper Towel
ROASTED AUBS
Preheat the oven to 220°C. Spread the aubergine wedges on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHOP-CHOP PORK CHOP
Pat the pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the fennel seeds (to taste). Remove from the heat and reserve any pan juices.
CHERRY & MINT SALAD
Place the shredded leaves in a bowl and toss together with the cherry halves, ½ the chopped mint, ½ the toasted nuts, a drizzle of olive oil, and season.
WHAT A DELIGHT!
Plate up the golden aubergine wedges alongside the fennel basted pork. Drizzle with any remaining pan juices. Side with the cherry salad and sprinkle over the crumbled feta. Finish with a scattering of the remaining mint and nuts.
ROASTED AUBS
Preheat the oven to 220°C. Spread the aubergine wedges on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside
CHOP-CHOP PORK CHOP
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the fennel seeds (to taste). Remove from the heat and reserve any pan juices.
CHERRY & MINT SALAD
Place the shredded leaves in a bowl and toss together with the cherry halves, ½ the chopped mint, ½ the toasted nuts, a drizzle of olive oil, and season.
WHAT A DELIGHT!
Plate up the golden aubergine wedges alongside the fennel basted pork. Drizzle with any remaining pan juices. Side with the cherry salad and sprinkle over the crumbled feta. Finish with a scattering of the remaining mint and nuts.
ROASTED AUBS
Preheat the oven to 220°C. Spread the aubergine wedges on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway).
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside
CHOP-CHOP PORK CHOP
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the fennel seeds (to taste). Remove from the heat and reserve any pan juices.
CHERRY & MINT SALAD
Place the shredded leaves in a bowl and toss together with the cherry halves, ½ the chopped mint, ½ the toasted nuts, a drizzle of olive oil, and season.
WHAT A DELIGHT!
Plate up the golden aubergine wedges alongside the fennel basted pork. Drizzle with any remaining pan juices. Side with the cherry salad and sprinkle over the crumbled feta. Finish with a scattering of the remaining mint and nuts.
ROASTED AUBS
Preheat the oven to 220°C. Spread the aubergine wedges on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway).
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside
CHOP-CHOP PORK CHOP
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the fennel seeds (to taste). Remove from the heat and reserve any pan juices.
CHERRY & MINT SALAD
Place the shredded leaves in a bowl and toss together with the cherry halves, ½ the chopped mint, ½ the toasted nuts, a drizzle of olive oil, and season.
WHAT A DELIGHT!
Plate up the golden aubergine wedges alongside the fennel basted pork. Drizzle with any remaining pan juices. Side with the cherry salad and sprinkle over the crumbled feta. Finish with a scattering of the remaining mint and nuts.
Frequently Asked Questions
What is the preparation time for Coconut-lime Chicken & Butter Bean Mash?
The preparation time for Coconut-lime Chicken & Butter Bean Mash with roasted pumpkin & fresh coriander is between 25 and 40 minutes.
What is the total time required to make Coconut-lime Chicken & Butter Bean Mash with roasted pumpkin & fresh coriander?
The total time required to make Coconut-lime Chicken & Butter Bean Mash with roasted pumpkin & fresh coriander is between 40 and 55 minutes.
How many servings does Coconut-lime Chicken & Butter Bean Mash provide?
4 servings
What are the main ingredients in Coconut-lime Chicken & Butter Bean Mash?
Butter Beans, Chicken, Chicken Stock Sachet, Chicken Stock Sachets, Coconut Cream, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lime Juice, Onion, Onions, Pumpkin Chucks, Pumpkin Chunks
What is the nutritional information of Coconut-lime Chicken & Butter Bean Mash?
Calories: 687, Carbs: 67 grams, Fat: grams, Protein: 50.1 grams, Sugar: 19 grams, Salt: 1271 grams
How do I prepare Coconut-lime Chicken & Butter Bean Mash?
WHAT A DELIGHT!: Plate up the golden aubergine wedges alongside the fennel basted pork. Drizzle with any remaining pan juices. Side with the cherry salad and sprinkle over the crumbled feta. Finish with a scattering of the remaining mint and nuts. CHERRY & MINT SALAD: Place the shredded leaves in a bowl and toss together with the cherry halves, ½ the chopped mint, ½ the toasted nuts, a drizzle of olive oil, and season. CHOP-CHOP PORK CHOP: Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the fennel seeds (to taste). Remove from the heat and reserve any pan juices. ALL THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside ROASTED AUBS: Preheat the oven to 220°C. Spread the aubergine wedges on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Coconut-lime Chicken & Butter Bean Mash?
Butter Beans, Chicken, Chicken Stock Sachet, Chicken Stock Sachets, Coconut Cream, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lime Juice, Onion, Onions, Pumpkin Chucks, Pumpkin Chunks
How many calories does Coconut-lime Chicken & Butter Bean Mash have?
687 calories
How much fat content does Coconut-lime Chicken & Butter Bean Mash have?
grams
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