Ingredients

The following ingredients have 6 Servings
  • 4 chicken breasts (cubed)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon all spice
  • 1 teaspoon chilli powder
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 2 eggs (beaten)
  • 1½ cups flour seasoned with 1 teaspoon salt
  • 1 x 400g (approx 12 oz can black beans)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 3 ears of corn (shucked)
  • 1 red onion (finely chopped)
  • 1 cup chopped tomato
  • 1 red pepper (finely chopped)
  • handful fresh coriander (finely chopped)
  • juice of 1/2 lemon
  • salt & pepper to taste
  • 4 cups cooked rice
  • fresh coriander
  • lemon wedges
  • fresh chillies (sliced)
  • 1 cup coconut milk
  • 1-2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 2 tablespoons pineapple juice
  • 1-2 teaspoons chopped chilli
  • salt & pepper to taste

Instruction

  • Combine all the spices, sugar and salt then coat the chicken cubes in the rub. Allow to marinade for at least 2 hours.
  • When the chicken has marinated, coat them first in the beaten egg then in the seasoned flour. To make the salsa, grill the corn until charred and cooked then cut the kernels off the cobs. Combine with the rest of the salsa ingredients then set aside.
  • Fry the chicken in a deep frying pan with around 1 cup of vegetable oil until golden brown and crisp.
  • Remove from the oil and drain on kitchen paper.
  • To make the fried beans, heat the oil in a small frying pan then add the beans. Season with salt and lemon juice then set aside.
  • Combine all the ingredients for the dressing in a small bowl.
  • To serve, place the rice in bowls then top with the chicken, salsa and fried beans. Drizzle over some of the dressing and top with fresh coriander. Serve with extra lemon wedges and fresh chillies.