Kanaa grillatulla ananaksella & bataatilla – chicken with grilled pineapple & sweet potato

Tähän ateriaan tarjosi inspiraatiota Helsingistä löytyvä havaijilainen ravintola. Monet ruuista tulivat tulisen mangokastikkeen kanssa, jota päätin kokeilla heti.

Ainekset (kahdelle)

2 bataattia
2 kanan rintafilettä
Oliiviöljyä
4 ananasrengasta
1 mango
Yrttejä
Harissaa
Merisuolaa, chilijauhetta, pippurisekoitusta, paprikajauhetta

Kuumenna uuni 225 asteeseen. Kuori bataatit ja leikkaa ne kuutioiksi. Laita ne uunivuokaan ja ripottele suolaa ja oliiviöljyä päälle. Anna paistua noin 40 minuttia.

Kuori mango ja pilko pieniksi paloiksi. Soseuta ne sauvasekoittimella. Lisää chilijauhetta ja paprikajauhetta, ja noin herneen kokoinen annos harissaa. Maista ja lisää mausteita jos haluat kastikkeesta tulisempaa.

Mausta kanafileet merisuolalla, pippurisekoituksella, yrteillä (esim. timjami, basilika ja rosmariini) ja paprikajauheella. Paista kanoja grillipannulla noin 12-15 minuuttia.

Bataattikuutioiden pitäisi nyt olla valmiina. Paista niitä vielä pannulla, jotta saat niihin rapean pinnan. Sitten paista myös ananasrenkaita pari minuuttia kunnes pinta on kauniin ruskea.

Koristele annos kauniisti ja tarjoa! Dippaa bataattikuutioita mangokastikkeeseen, yhdistelmä on nimittäin aivan loistava.

This dish was inspired by a Hawaiian restaurant in Helsinki. Most of their food was served with this incredible spicy mango sauce, so decided to try it out myself.

Ingredients (for 2 people)
2 sweet potatoes
Sea salt
Olive oil
1 fresh mango
Chili powder
Paprika
Harissa (a type of Sambal sauce, used in North African cuisine)
2 chicken breast fillets
Pepper mix
Herbs of your choice
4 pineapple rings
Preheat the oven to 225 °C. Peel the sweet potatoes, cut them into medium sized cubes, and put them into an oven pan. Sprinkle some sea salt and olive oil on top. Cook them for about 40 minutes, but do not let them get too soft.

Next, do the mango sauce. Peel the mango, and cut the fruit into small pieces. Put them in a bowl, and mix them into a smooth sauce with a stick mixer. Add chili and paprika. Also, add some harissa, about a drop the size of a pea. Be careful with it though, as it is very strong. Serve the sauce in small cups and decorate with some dried rosemary.

The next step is to prepare the chicken fillets. It´s good to wash the fillets with cold water, especially if they´ve been vacuum packed. If the fillets are thick, slam them a couple of times with a meat tenderiser to get them a bit thinner. Spice them up with some sea salt, pepper mix, herbs of your choice and some paprika. I used thyme, basil and rosemary.

At this point, the sweet potatoes should be done. Throw them on a frying pan with a little olive oil, and fry them just enough to get them a little crunchy. Heat up a grill pan for the chicken fillets. Use a mix of olive oil and butter while frying, then it won´t splatter so much. Fry the fillets for about 12-15 minutes. Chicken meat is prone to bacteria, therefore it is very important that the meat is well done.
Next, fry the pineapple rings, just enough to get a little colour on them.

Serve the food nicely decorated, with pineapple slices on top of the chicken. Make a small pile of the sweet potatoes, and decorate them with dried parsley. Put the small cup of mango sauce on the plate and dip the sweet potato cubes in it, delicious combo!

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