2 Tbs Coriander, chopped, plus sprigs for the garnish
3 Tbs Olive oil
4 boneless, skinless chicken breasts
200ml carton coconut cream
1 small ripe Mango, peeled, stoned and
-- diced (about 175g in total)
1/2 lime, juice only
2 large ripe plantains
40g unsalted Butter
salt and cracked black pepper
1. Place 2 teaspoons of the pepper sauce in a shallow non-metallic dish with the garlic, paprika, thyme, half the coriander, half a teaspoon of salt and 2 teaspoons of cracked black pepper; add the oil and stir until well combined. Lightly slash each chicken breast and then rub in the pepper
mixture until well coated.
2. Preheat the grill to medium. Arrange the chicken breasts on the grill
rack and cook for 6-8 minutes on each side until the chicken is cooked
through and lightly charred.
3. Place the coconut cream and mango pieces in a pan and bring to the boil,
then reduce the heat and simmer gently for about 5 minutes or until the
mango is tender. Add the remaining teaspoon of pepper sauce, 1 tablespoon
chopped coriander and the lime juice, then blend to a pur'e in a food
processor or with a hand blender. Season to taste with pepper and transfer
to a bowl.
4. Peel the plantain and cut each one across into two pieces, then cut each
piece in half, lengthways. Heat a large frying-pan and melt the butter, add
the plantain pieces and fry over a medium-high heat for about 2 minutes on
each side until lightly golden. Drain on kitchen paper.
5. To serve, arrange the plantain pieces on plates with the calypso chicken. Divide the coconut sauce between individual dishes and place on the side of each plate. Serve at once
Comments: Marinate Ainsley Harriott's chicken dish overnight, cover with
kitchen wrap and refrigerate for extra depth of flavour
