Spiced Chicken with Tomato, White Bean and Sweet Potato Salad and Corn-Pineapple Fritters
Ingredients
- Ingredients
- 5 Tomatoes
- 2 shallots
- 250 grams white Beans (canned)
- 3 Sweet potato
- salt
- 2 Star anise
- 4 Capons
- 3 Tbsps melted butter
- freshly ground peppers
- ground paprika
- 3 Tbsps Whipped cream
- 2 Tbsps Corn kernel
- 1 tsp chopped ginger
- 2 tsps minced cilantro
- ½ Pineapple
Preparation steps
For the tomato and white bean salad: Rinse the tomatoes and dice. Peel the shallots and finely dice. Rinse the beans and drain. Combine the tomatoes, beans and shallots.
For the chicken: Preheat the oven to 210°C (approximately 425°F) convection. Rinse the chicken, pat dry, place in a roasting pan and baste with butter. Season with salt, pepper and paprika and roast for about 20 minutes.
Meanwhile, for the sweet potatoes: Peel the sweet potatoes, quarter and cook in boiling salted water with the star anise for about 20 minutes, until fork-tender.
Drain the potatoes and discard the star anise. Mash, let the steam evaporate then mix in the corn, ginger and cilantro. Season with salt and pepper.
Peel the pineapple, halve, core and slice the flesh. In a grill pan, cook the pineapple until golden brown on both sides. Arrange the chicken, salad, sweet potatoes and grilled pineapple on serving plates. Season with salt and pepper to serve.
