Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 chicken breasts, skinless and boneless, and cut in to strips||2 large Fairtrade lemons, zest and juice|
|6 tbsp desiccated coconut||2 large Fairtrade avocados, peeled, stone removed, and sliced|
|4 tsp Fairtrade ground ginger||3 oz (90 g) wild rocket|
|3 tsp Fairtrade ground cinnamon||1 large Fairtrade mango, peeled, stone removed, and diced|
|1 tsp Fairtrade ground nutmeg||2 tbsp olive oil|
|1/2 tsp ground cloves, or freshly grind Fairtrade whole cloves||2-4 tbsp Fairtrade runny honey, to taste|
Rinse the chicken. Pat it dry on kitchen paper.
Heat the coconut in a non-stick frying pan and cook for 2–3 minutes until lightly toasted. Allow to cool.
Place the toasted coconut, spices, and lemon zest in a large plastic food bag and mix well.
Add the chicken and it season well. Seal the bag and shake it until the chicken is coated in the mixture.
Cover the avocado in half of the lemon juice, and place it in a serving bowl with the rocket and diced mango. Set aside.
Heat the oil in a large frying pan or wok until very hot. Add the spice-coated chicken and cook for 3–4 minutes, stirring constantly.
Drizzle over the honey and cook for another 2–3 minutes until the chicken is thoroughly done. Squeeze over the remaining lemon juice.
Stir the chicken into the salad ingredients and serve immediately.
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