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?

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?

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

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

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.

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

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.

Pumpkin Chunks - 500g
Free-range Chicken Mini Fillets - 500g
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

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.

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

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.