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Coconut crusted chicken with curried sweet potato wedges

ChickenCoconut crusted chicken with curried sweet potato wedges

For the curried sweet potato wedges:
1T Cumin seeds, toasted
1T Coriander seeds, toasted
1T mustard seeds, toasted
1t smoked chilli flakes
2t turmeric
Salt and freshly ground black pepper to taste
3T extra virgin olive oil
3 large sweet potatoes, cut into long wedges
2 Lemons, cut into wedges
For the coconut crusted chicken:
4 Large chicken breasts (boneless and skinless), cut into large chunks
1 cup plain yoghurt
4T corinader, finely chopped
4 garlic cloves, finely grated
1 lemon, zested
Salt and freshly ground black pepper to taste
4 cups dessicated coconut
 
For the yoghurt dressing:
2 cups plain yoghurt
1 lemon, zested and juiced
4T corinader, roughly chopped
2T mint, finely chopped
Salt and freshly ground black pepper to taste
 
For the curried sweet potato wedges:
Add the spices to a pestle and mortar and pound until combined. Add to a larger mixing bowl and season with salt and freshly ground black pepper to taste. Drizzle in the olive oil and combine before adding the sweet potato and tossing together to coat.


Place the wedges on a baking tray and roast for 30 – 35 minutes or until slightly charred and cooked.


For the coconut crusted chicken:
Add the chicken to a large mixing bowl along with the yoghurt, corinader, garlic, lemon zest, salt and frehsly ground black pepper. Mix together to coat the chicken.
Add the coconut to a large plate before adding the coated chicken and crumbing it in the coconut. Set aside to rest for 15 minutes before placing in the oven to roast for 30 minutes or until the coconut is toasted.

For the dressing:
Combine the yoghurt, lemon and lemon zest, corinader, mint, salt and freshly ground black pepper.
Serve the sweet potato wedges and chicken with lemon wedges and the yoghurt dressing.

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