15 minutes
4-6
PORTIONS
Ingredients
Caribbean Marinade
3-4 spring onions, chopped
3 tbsp chopped thyme leaves
2.5cm piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1 tbsp ground allspice
2 tbsp brown sugar
juice of 2 limes (or juice of 1 lemon)
1 tbsp tomato paste
1 tbsp soy sauce*
3-4 tbsp oil
2 large red chillies, chopped
1 tsp salt
Coconut Rice
2 cups jasmine rice
2 cups coconut milk
1¼ cups water
good pinch of salt
Mango Salsa
1 fresh mango, diced
3–4 tomatoes, diced
1 red capsicum, cored, thinly sliced
1 Lebanese cucumber, diced
2 spring onions, finely sliced
¼ cup toasted shredded coconut
½ cup chopped basil or coriander
juice of 1 lime (or ½ lemon)
drizzle of extra-virgin olive oil
Ingredients provided by:
Method
Blend all ingredients together in a food processor or blender until well combined. Use to marinate meat and chicken.
Storage: The marinade will keep for up to 2 weeks in the fridge or can be frozen for months.
*To make gluten free: Use gluten-free soy sauce.
Caribbean Chicken ‘n Salsa
Marinate 600–800g boneless, skinless chicken thighs or breasts in ¾–1 cup Caribbean Marinade for one hour or overnight. Season with salt and grill or barbecue until cooked through. Serve with Coconut Rice and Mango Salsa.
Coconut Rice
Combine all ingredients in a pot, cover with a lid and bring to the boil. As soon as it boils, reduce to very low heat and cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes.
Mango Salsa
Combine all ingredients.
Wine Match Waipara Hills Equinox Riesling 2017
The racy acidity and slight sweetness of the Riesling works really well with the lime and seasonings of this marinade.
