Caribbean Chicken

This Caribbean Chicken recipe is quick and easy to prepare and showcases the best of simple Caribbean cooking. I love the chicken this mix produces, it’s really flavoursome and has a nice Caribbean kick.

Serves 2

Ingredients

2 chicken breasts
1 egg
4 heaped tbsps Dunn’s River Hot and Spicy Chicken Fry Mix
2 tbsps lime infused rapseed oil
2 handfuls of lettuce leaves
1 mango

Method

Add the Dunn’s River Hot and Spicy Chicken Fry Mix to a sandwich or freezer bag.

Chop the chicken into bite size pieces.

Beat the egg into a cup or bowl.

Dip the chicken in the beaten egg and then add to the sandwich/freezer bag.

Once you’ve added all of the chicken, seal the bag and give it a good shake to coat all of the chicken.

I used bamboo skewers to make kebabs. If you are using these, make sure you soak them in water for a while beforehand to stop them burning.

Once the chicken is fully coated, add the pieces to the skewers. Don’t bunch the pieces too tightly, as this will stop the edges from cooking through.

Heat the lime oil in a frying pan.

Once hot, add the skewers.

Cook the chicken on a mid to high heat for 3 – 4 minutes each side. Check it isn’t burning, but the chicken should be getting a little crispy.

Pre-heat the oven to 200 degrees

Once the chicken is browned, transfer the skewers to a baking tray. I sprayed a little cooking spray on to the tray to prevent the skewers sticking.

Cook in the oven for 20 minutes.

Whilst the chicken is cooking, wash and chop your lettuce.

Cube the mango and add to the salad.

There’s two ways to prepare the mango.

1 – Peel the mango and slice, excluding the hard pith in the centre

Or the method I used

2 – Slice the two sides off the mango, so you have two half-moons and then score the inside into a grid. You can then turn the skin inside out and slide out the cubes.