This is another of Jamie’s 30 minute meals and was excellent. There were quite a few parts to this recipe – cooking the chicken, making the sauce, getting the rice right, sorting out the salad and dip, but again I did manage it in 30 minutes. The jerk sauce was fantastic – it had a real killer kick, even with an ingredient missing as I couldn’t find any cheap golden rum in the supermarket, and this was brilliantly balanced with the cooling coriander yogurt.
I’m not normally a big salad fan but the dressing for this recipe really inspired me to try it, as it was made from grated red onion, mixed with lime juice, olive oil and coriander, and gave a really lovely extra flavour to the salad without the overpowering taste of onion. I also really enjoyed the chargrilled corn – something I’ve never tried before despite sweetcorn being one of my favourite veggies.
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