'mofongo' chicken

14/01/2015

Votes 1

> 60 min

Moderate

Main

Ingredients

¼ cup

of fresh lemon juice

2 tbsp.

mixed spices

boneless chicken thighs, cut into strips

yucca root, peeled, washed and cut into cubes

sweet potato, peeled and cut into cubes

2 tbsp.

peanut oil

red onions, chopped

4 cloves

of garlic, finely chopped

seedless chillies, finely chopped

shallots, chopped

4 sprigs

of parsley, chopped

3 tbsp.

JUMBO Chicken powder

How to prepare 'mofongo' chicken

Step 1

Whisk together the lemon juice and spices. Pour into a shallow container. Add the chicken, cover and leave in the fridge to marinate for 2 hours. Remove the chicken from the liquid and gently dry.

Step 2

Meanwhile, place the yucca in a colander and run under cold water until the water runs off clean. Mix together the yucca and sweet potato in a saucepan, cover with water and a tablespoon of JUMBO Chicken powder and leave to simmer for around 25 minutes. Mash gently with a fork.

Step 3

Heat the peanut oil in a saucepan and sauté the onions and chicken strips for 5 minutes, stirring frequently until the onions are transparent and the chicken is golden. Season with 2 tablespoons of JUMBO Chicken powder. Add the garlic and chillies and cook for another 10 minutes. Remove the saucepan from the heat and mix in the shallots and chopped parsley. Place the chicken on the sweet potato and yucca mash and serve with tomato sauce.