FOOD
maltatoday | WEDNESDAY • 31 JULY 2019
14
Ingredients
• 1 can coconut milk
• 1 cup basmati rice
• Taco shells (soft or hard, whichever you
prefer)
• Cooked jerk spiced chicken thighs
• 1 ripe mango
• 2 tomatoes
• Coriander
• 2 Tbsp harissa paste
• 1 cup mayo
• 1/3 cup coconut flakes
Method
1. Pour the coconut milk into
a pot, add the basmati rice
and cook following instruc-
tions on the rice packet.
2. To make the harissa mayo,
mix the harissa and mayo
together with some lemon
juice, olive oil salt and pep-
per.
3. To make the salsa simply
chop up the mango into
small cubes along with the
tomato, add olive oil, salt,
pepper and coriander. Place
in the fridge until use.
4. Once the rice is done, drain
and add the coconut flakes.
Heat up the chicken.
5. To assemble, toast the tacos.
Start by placing the rice in
the middle of the taco. Top
with the chicken, then salsa,
and a sprinkle of coriander.
6. Serve with the harissa mayo
and an ice cold lemonade
and enjoy.
Coconut jerk chicken tacos
Fran Farrugia
Baked at Goldies
