Protein Swap | Spicy Sticky Caribbean Tamarind Chicken
with Poblano Pepper & Sweet Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Bring together tangy tamarind and hot jerk spices, and you’ve earned a spot at the party table. That table is set on a patio somewhere in the Caribbean, where ultra-tender chicken and roasted vegetables are ready for one last squeeze of lime.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Poblano pepper (or green pepper)
- 1 Lime
- 1 Sweet pepper
- 450g Sweet potatoes
- 45ml Pineapple chili sauce
- 15ml Tamarind paste
- 10g Real Jerk spices (spices, allspice, onion, herbs, cayenne pepper, garlic, cellulose fiber)
You will need:
Basting brush
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Air fryer
Total Fat
14 g
Saturated Fat
2 g
Sodium
310 mg
Total Carb
77 g
Sugars
27 g
Protein
45 g
Fibre
14 g
Preparation
Start the vegetables
- Preheat the oven to 450°F. Preheat the air fryer to 350°F. Lightly oil the basket.
- Cut the sweet potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 12 min., until partially cooked.
Fry the chicken
- Meanwhile, halve the lime; juice ½ and cut the remaining ½ into wedges.
- Pat the chicken dry; season with the remaining spices and S&P.
- In a medium bowl, combine the tamarind, pineapple chili sauce and lime juice. Set ½ the sauce aside in a small bowl.
- To the medium bowl of sauce, add the chicken and a drizzle of oil; toss well.
- Place the chicken* in the air fryer and fry, flipping halfway and brushing with the reserved sauce, 12 to 14 min., until cooked through.
Finish the vegetables
- Halve, core and cut the sweet pepper and poblano lengthwise into 1-inch pieces.
- In a second medium bowl, combine the sweet pepper, poblano, a drizzle oil and S&P.
- When the sweet potatoes are partially cooked, flip and add the sweet pepper and poblano.
- Roast, 10 to 12 min., until tender.
Plate your dish
- Divide the vegetables and chicken between your plates.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
