Directions:
- 1. Place all the ingredients in a food processor and blitz until smooth. Coat chicken and leave to marinade for at least 2 hours but preferably overnight.
- 2. To make the salad mix the tomatoes, cucumber, shallots and fresh coconut together. In a pestle and mortar pound the red chilli with a pinch of salt. Mix in the lime juice and coconut milk. Toss into the salad and mix in the fresh coriander leaves.
- 3. Heat a griddle on high until almost smoking. Spritz the chicken thighs with the oil then lay on the griddle and grill for 10 minutes, turning occasionally.
- 4. Slice the plantain on the diagonal and griddle for 3 minutes turning halfway through. Serve the salad on a plate with two chicken thighs and some griddled plantain.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.63 Kcal (354 kJ) | ||
| Calories from fat | 5.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 1% | |
|---|---|---|---|
| Sodium | 5.57mg | 0% | |
| Potassium | 117.36mg | 2% | |
| Total Carbs | 19.84g | 7% | |
| Sugars | 13.01g | 52% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 1.55g | 3% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 0.7mg | 4% | |
| Calcium | 38.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 94.4 Kcal (395 kJ) | ||
| Calories from fat | 5.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 1% | |
|---|---|---|---|
| Sodium | 6.21mg | 0% | |
| Potassium | 130.91mg | 2% | |
| Total Carbs | 22.13g | 7% | |
| Sugars | 14.51g | 52% | |
| Dietary Fiber | 2.08g | 7% | |
| Protein | 1.73g | 3% | |
| Vitamin C | 17mg | 25% | |
| Iron | 0.8mg | 4% | |
| Calcium | 42.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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