maltatoday | SUNDAY • 2 FEBRUARY 2020
16
FOOD
Fran Farrugia
from BAKED
Coconut jerk chicken tacos
Ingredients Method
• 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 maya
• 1/3 cup coconut flakes
1. Pour the coconut milk into a
pot, add the basmati rice and
cook, following instructions on
the rice packet.
2. To make the harissa mayo, mix
the harissa and mayo together
with some lemon juice, olive
oil salt and pepper.
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.
