What are the main ingredients in Coconut-lime Chicken & Butter Bean Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter (optional), Blender (optional), Paper Towel

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?

SERVE AND SAVOUR: Make a bed of the butter bean mash and top with the coconut lime chicken. Garnish with the remaining coriander and chilli (if you want more heat). COCONUT SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream, the chicken stock, and 200ml of boiling water. Simmer until reduced slightly, 5-6 minutes (shifting occasionally). ADD MORE FLAVOUR: Once the sauce is done, remove it from the heat and mix through the cooked chicken, the roasted pumpkin pieces, the sliced chilli (to taste), ½ the chopped coriander and the lime juice (to taste). Season and remove from the heat. SILKY PURÉE: Place a pot over medium-high heat with the rinsed beans and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm. CHICKEN: Boil the kettle. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. GOLDEN PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Coconut-lime Chicken & Butter Bean Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter (optional), Blender (optional), Paper Towel

Coconut-lime Chicken & Butter Bean Mash

Name: Coconut-lime Chicken & Butter Bean Mash
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Butter (optional); Blender (optional); Paper Towel

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

with roasted pumpkin & fresh coriander

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Photo of Coconut-lime Chicken & Butter Bean Mash

Serves 1

GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHICKEN
Boil the kettle. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream, the chicken stock, and 100ml of boiling water. Simmer until reduced slightly, 5-6 minutes (shifting occasionally).
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 40ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
ADD MORE FLAVOUR
Once the sauce is done, remove it from the heat and mix through the cooked chicken, the roasted pumpkin pieces, the sliced chilli (to taste), ½ the chopped coriander and the lime juice (to taste). Season and remove from the heat.
SERVE AND SAVOUR
Make a bed of the butter bean mash and top with the coconut lime chicken. Garnish with the remaining coriander and chilli (if you want more heat).

Pumpkin Chunks - 250g
Free-range Chicken Mini Fillets - 150g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Coconut Cream - 100ml
Chicken Stock Sachet - 1
Butter Beans - 120g
Fresh Chilli - 1
Fresh Coriander - 3g
Lime Juice - 10ml

Download the Recipe

Serves 2

GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHICKEN
Boil the kettle. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream, the chicken stock, and 200ml of boiling water. Simmer until reduced slightly, 5-6 minutes (shifting occasionally).
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
ADD MORE FLAVOUR
Once the sauce is done, remove it from the heat and mix through the cooked chicken, the roasted pumpkin pieces, the sliced chilli (to taste), ½ the chopped coriander and the lime juice (to taste). Season and remove from the heat.
SERVE AND SAVOUR
Make a bed of the butter bean mash and top with the coconut lime chicken. Garnish with the remaining coriander and chilli (if you want more heat).

Pumpkin Chunks - 500g
Free-range Chicken Mini Fillets - 300g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
Coconut Cream - 200ml
Chicken Stock Sachets - 2
Butter Beans - 240g
Fresh Chilli - 1
Fresh Coriander - 5g
Lime Juice - 20ml

Download the Recipe

Serves 3

GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
CHICKEN
Boil the kettle. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream, the chicken stock, and 300ml of boiling water. Simmer until reduced slightly, 6-7 minutes (shifting occasionally).
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 120ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
ADD MORE FLAVOUR
Once the sauce is done, remove it from the heat and mix through the cooked chicken, the roasted pumpkin pieces, the sliced chilli (to taste), ½ the chopped coriander and the lime juice (to taste). Season and remove from the heat.
SERVE AND SAVOUR
Make a bed of the butter bean mash and top with the coconut lime chicken. Garnish with the remaining coriander and chilli (if you want more heat).

Pumpkin Chucks - 750g
Free-range Chicken Mini Fillets - 450g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 30g
Coconut Cream - 300ml
Chicken Stock Sachets - 3
Butter Beans - 360g
Fresh Chillies - 2
Fresh Coriander - 8g
Lime Juice - 30ml

Download the Recipe

Serves 4

GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
CHICKEN
Boil the kettle. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream, the chicken stock, and 400ml of boiling water. Simmer until reduced slightly, 6-7 minutes (shifting occasionally).
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 160ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
ADD MORE FLAVOUR
Once the sauce is done, remove it from the heat and mix through the cooked chicken, the roasted pumpkin pieces, the sliced chilli (to taste), ½ the chopped coriander and the lime juice (to taste). Season and remove from the heat.
SERVE AND SAVOUR
Make a bed of the butter bean mash and top with the coconut lime chicken. Garnish with the remaining coriander and chilli (if you want more heat).