- 100g Basmati rice
- 300g Chicken breast
- 10g Olive oil
- 25g Red onion, peeled and diced
- 5g Garlic cloves, crushed
- 50g Red kidney beans, canned
- 50g Corn, canned
- 50g Tomato passata
- 10g Soy sauce
- 20g Peanut butter
- 10g Fresh chilli
- 5g Brown sugar
- 5g Ground turmeric
Preheat the oven to 220℃. Chop the chilli and coriander leaves, drain corn and beans, set aside.
Prepare the sauce: mix tomato passata, peanut butter, soy sauce, fresh chilli, garlic, onion, brown sugar, salt, pepper, nutmeg and cinnamon. Blend until smooth and place in a very small serving dish, set aside.
Cook rice in salted water with a teaspoon of turmeric, drain, set aside.
Rub the chicken breast with dried chilli, oregano, thyme, salt and pepper. Wrap it in parchment paper, and bake for about 20-25 minutes, or until it’s cooked through.
Mix corn and beans with cooked rice. Remove chicken breast from the oven and cut into slices. Serve with loaded rice and fresh coriander leaves, as well as jerky sauce on the side.
Serve with loaded rice, fresh coriander leaves and jerky sauce on the side.