14 maltatoday | WEDNESDAY • 11 MARCH 2020
FOOD
Fran Farrugia
Coconut jerk chicken tacos
• 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
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.
Method: Ingredients:
