Anyone else in need of a tropical holiday? Inspired by the feel of a Caribbean beach, here is a delicious and super easy recipe for lunch or dinner. A holiday on a plate 🍽
WHAT YOU NEED:
- Organic chicken drumsticks, breast on the bone & wings.
- Organic brown rice (and a few fennel seeds for flavour)
- 1 bottle of Caribbean style creole Mustard sauce (the one is from Lidl)
- Some coconut flower syrup
- Some coconut oil and a touch of olive oil
- Mixed edible dahlia petals and any other edible flowers from the garden-I used cornflowers, dahlias, nasturtiums rocket flowers, calendula and also added a few peas.
- 1 Lime for washing and extra for serving
- Wash the chicken with water and then lime -this is something I always do with chicken ever since I read the amazing book about Caribbean cooking called Pigtails n’ Breadfruit by Bajan author Austin Clarke when I visited Barbados and it not only cleans the chicken it also infuses it with tropical flavour from the get go.
- Rub some coconut oil on a glass tray
- Drizzle the Caribbean sauce over the chicken and add a drizzle of coconut blossom syrup for extra sweetness-you could of course make your own Caribbean inspired sauce but this one is AMAZING and great for an easy and quick lunch or dinner.
- Cook in the oven for about 35-40 minutes until the chicken is thoroughly cooked and no pink is left- you’ll know it’s done when a crispy brown sugary coating develops on the skin.
- Mix up your petal salad and make a simple dressing using olive oil and lime with a touch of the coconut blossom syrup (you can also use honey)
- Boil your rice as per packet instructions (generally about 25-30 minutes for brown rice) and simply add a few fennel seeds to the water at the start for some flavour.
- Serve the chicken boiled fennel rice and garden salad and add a touch of lime to finish – the juices which come from the chicken as it cooks with all the sauce and goodness will become your sauce for extra juiciness-it’s incredible!