Chili-lime chicken with grilled sweet potato and cauliflower salad

Name: Chili-lime chicken with grilled sweet potato and cauliflower salad
Prep time: 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 2 stem(s) Coriander; 2 Jalapeños; 4 Garlic cloves; 1 Organic Lime; 1 TABLESPOON + 1 TEASPOON liquid honey; 2 tsp + 1 pinch Salt; 1 TEASPOON Chilli powder; 4 pieces (250 g each) Chicken filet (with skin); 2 Sweet potatoes; 1 cauliflower; 50 g Almond slivers; 5 TABLESPOONS Oil; 2 stem(s) Parsley; 50 g Almond paste; 1 TABLESPOON Cider vinegar; 1 TEASPOON Curry Powder; 2 TEASPOONS Chilli sauce (e.g. Sriracha); 7-10 Tbsp Pepper; 50 g Raisins

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

PREP TIME
1 30 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

2 stem(s) Coriander
2 Jalapeños
4 Garlic cloves
1 Organic Lime
1 TABLESPOON + 1 TEASPOON liquid honey
2 tsp + 1 pinch Salt
1 TEASPOON Chilli powder
4 pieces (250 g each) Chicken filet (with skin)
2 Sweet potatoes
1 cauliflower
50 g Almond slivers
5 TABLESPOONS Oil
2 stem(s) Parsley
50 g Almond paste
1 TABLESPOON Cider vinegar
1 TEASPOON Curry Powder
2 TEASPOONS Chilli sauce (e.g. Sriracha)
7-10 Tbsp Pepper
50 g Raisins

Directions

1
Wash the coriander, shake dry. Pluck off leaves and chop finely. Wash, clean and chop the jalapenos. Peel garlic and chop finely. Wash lime hot and grate dry. Finely grate lime zest. Halve lime and squeeze juice. Mix juice, peel, coriander, jalapenos, garlic, 1 tbsp honey, 2 tsp salt and 1 tbsp chilli powder. Wash the meat, dab dry and mix with the marinade. Chill the meat for about 2 hours.
2
Peel, wash and thinly slice the sweet potatoes. Clean the cauliflower and cut into small florets. Wash the florets and drain well. Roast the almonds in a pan without fat while turning for about 3 minutes until golden brown and take them out.
3
Heat 1 tablespoon of oil in a frying pan. Cover the cauliflower and cook for 5-10 minutes. Then cook without the lid for another 5-10 minutes until the cauliflower is golden brown.
4
Brush the grill with 1 tablespoon of oil, place the meat on the hot grill and cook until it is golden brown. Mix sweet potato slices and 2 tablespoons of oil. Place on the grill and grill on each side for 2-4 minutes until tender.
5
Wash the parsley and shake dry. Pluck off leaves and chop finely. Mix almond paste, apple vinegar, 1 teaspoon honey, curry powder and chilli sauce. Fold in 4 tablespoons of oil. Season to taste with salt and pepper. Remove meat and vegetables from the pan. Cut meat into strips. Arrange meat, vegetables, almonds and raisins on plates. Sprinkle with parsley.