Caribbean Chicken Breasts with Green Mango Coconut Sauce over Cilantro Rice and Golden Sweet Potato Cakes

Instructions

1. 1

   1. In a bowl, combine the chicken with 1 tablespoon (15 ml) lime juice, the zest of 1 lime, half of the garlic, cumin, allspice, thyme, 1 tablespoon (15 ml) vegetable oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, cook the rice. In a medium saucepan, heat 1 teaspoon (5 ml) oil over medium heat. Sauté half of the red onion for 2 to 3 minutes. Add the rinsed rice and stir for 1 minute. Pour in the chicken broth or water and 1/2 teaspoon salt. Once boiling, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed.

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   3. Remove the rice from the heat and let it rest, covered, for 10 minutes. Fluff with a fork, then mix in half of the cilantro and 1 tablespoon (15 ml) lime juice. Keep warm.

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   4. For the cakes, place the grated sweet potato in a bowl and mix with the egg, rice flour, 1 tablespoon cilantro, 1 tablespoon red onion, a pinch of salt, and a pinch of black pepper. Shape into 8 small compact cakes.

5. 5

   5. Heat 1 tablespoon (15 ml) oil in a large skillet over medium heat. Cook the sweet potato cakes for 3 to 4 minutes per side until deeply golden and cooked through. Transfer to a tray and keep warm in a 200 °F / 95 °C oven if desired.

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   6. In the same skillet, add another tablespoon (15 ml) oil and sear the marinated chicken breasts over medium-high heat for 3 to 4 minutes per side. Once browned, reduce the heat.

7. 7

   7. Add the remaining red onion, remaining garlic, ginger, and sweet pepper to the skillet. Sauté for 2 minutes, scraping the pan to release the chicken juices.

8. 8

   8. Stir in the green mango, coconut milk, red pepper flakes if using, the remaining lime juice, 1/4 teaspoon salt, and the remaining black pepper. Cook over medium heat for 8 to 10 minutes, until the mango softens and the sauce thickens slightly.

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   9. Cover the skillet and continue cooking for 5 to 7 minutes more, or until the chicken reaches a safe internal temperature of 165 °F / 74 °C. Taste and adjust salt if needed.

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    10. Serve a bed of cilantro rice on each plate. Place one portion of chicken on top with plenty of green mango coconut sauce. Add 2 sweet potato cakes per serving and finish with the remaining fresh cilantro.