Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash paleo recipe dinner-min

Recipe: Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash

Who doesn’t love the taste of Sweet Chilli Chicken? Unfortunately, the majority of sweet chilli sauces on the market are either laden with sugar, artificial flavourings, or in most cases, both. Thankfully, it’s remarkably easy to make your own sweet chilli glaze that is just perfect for basting chicken with. The bold flavours of sweet chilli pair beautifully in this recipe with the creamy carrot, squash and coconut mash.

Recipe: Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the chicken
  • 2 Chicken breasts
  • ⅔ red chillies, finely chopped and deseeded
  • A chunk fresh ginger, grated
  • 1 tbsp coconut aminos
  • 1 tsp honey
  • Juice 1 lime
  • For the mash
  • 2 cups butternut squash, diced
  • 6 – 8 medium sized carrots, chopped
  • ½ can full fat coconut milk
  • Handful desiccated coconut (optional)
  • Salt and pepper
Instructions
  1. Heat water in the base of a two tiered steamer. Line one of the steamer baskets with a little parchment paper, and lie the chicken breasts flat. Add the diced squash and carrots to the other basket. Place the vegetables on the first tier of the steamer, and the chicken on the second. Cover and steam for 10 minutes. Place the coconut milk in a saucepan on a separate hob, and heat gently.
  2. Meanwhile, make the sweet chilli glaze by mashing together the chilli and ginger in a mortar and pestle. Muddle in the coconut aminos, honey and lime. Taste, and adjust to make sweeter / spicier depending on your preference.
  3. When the 10 minutes are up, remove the vegetable basket from the steamer, whilst leaving the chicken on (now on the lower tier) for a further 3 or 4 minutes. Tip the carrots and squash into a large bowl, and mash well before adding the coconut milk. Keep mashing to make a creamy consistency, before seasoning and adding the desiccated coconut (if using)
  4. Check the chicken breasts are fully cooked through before removing from the steamer. Glaze with the sweet chilli, before serving in two separate bowls over the mash.

Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash paleo recipe dinner-min

Paleo Cookbooks cavemanfeast paleo-recipe-book
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: