Coconut-lime Chicken & Butter Bean Mash

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
  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).

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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).

  2. 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

  3. 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.

  4. 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.

  5. 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

  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, 35-40 minutes (shifting halfway).

  2. 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

  3. 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.

  4. 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.

  5. 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

  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, 35-40 minutes (shifting halfway).

  2. 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

  3. 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.

  4. 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.

  5. 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 - 1kg

  • Free-range Chicken Mini Fillets - 600g

  • Onions - 2

  • Garlic Cloves - 2

  • Fresh Ginger - 40g

  • Coconut Cream - 400ml

  • Chicken Stock Sachets - 4

  • Butter Beans - 480g

  • Fresh Chillies - 2

  • Fresh Coriander - 10g

  • Lime Juice - 40ml

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