Category: Hot

Caribbean Chicken with Sweetcorn Fritters by Karen Burns-Booth

Cooking Time: 30 mins Prep time: 3 hours 0 mins

Serves 4

Ingredients

Caribbean Chicken

4 boneless and skinless chicken breasts

2 tbsp of Encona West Indian Original Hot Pepper Sauce

150ml of buttermilk, or skimmed milk

1 large egg, beaten

plain flour, for dusting

100g breadcrumbs

rapeseed oil, for frying

salt

freshly ground black pepper

 

Sweetcorn Fritters

160g of sweetcorn, drained weight

1 large egg, beaten

75g of self-raising flour

chopped red chilli or fresh herbs (optional)

a dash of milk, if needed

rapeseed oil, for frying

salt

freshly ground black pepper

 

To Serve

mixed salad leaves

1/4 fresh pineapple, peeled and cut into chunks

1/2 red onion, finely chopped

freshly shaved coconut

fresh coriander

Instructions

1) Mix together the buttermilk and Encona West Indian Hot Pepper Sauce. Place the chicken breasts in a shallow dish and pour over the marinade to coat. Cover the dish and set aside to marinate for a few hours, or until ready to cook.

2) For the sweetcorn fritters, prepare the batter by mixing the beaten egg into the flour until smooth. Season to taste with salt and pepper then mix in the sweetcorn and chilli or herbs (if using). If the mixture is a little stiff, add a dash of milk to loosen. Reserve until needed.

3) When ready to cook the chicken, place the beaten egg in a shallow dish, a pile of plain flour, seasoned with a little salt and pepper, in another, and the breadcrumbs in a third.

4) Remove the chicken from the marinade and dip first in the seasoned flour, then the beaten egg, then in the breadcrumbs to create a thick coating.

5) Add a little rapeseed oil to a large frying pan and place over a medium heat. When hot, add the chicken, turn the heat down slightly and fry the chicken for 5–7 minutes on each side until the chicken has a golden brown crust and is cooked all the way through.

6) Meanwhile, heat a little oil in a second pan. Drop large spoonful’s of the sweetcorn batter into the pan and cook for 4–5 minutes on each side until puffed up and golden brown.

7) Mix together the salad, pineapple, coconut and red onion for the salad. Add a few sprigs of fresh coriander. Serve with the chicken and fritters.

Product Used

Caribbean Chicken with Sweetcorn Fritters by Karen Burns-Booth
Caribbean Chicken with Sweetcorn Fritters by Karen Burns-Booth
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