Public Servant Lifestyle

Why not try this quick - and different - Caribbean recipe as a main course for your next dinner party.

This is a fabulous dish that can bring a flavour of the Caribbean to your table in under 20 minutes!

What You’ll Need

2 cans (15 ounces each) sweet potatoes
Orange (1 teaspoon zest)
2 packages (10 ounces each) frozen chopped collard greens or kale
Lemon (juice for greens)
Lime (2 tablespoons juice)
Thin sliced skinless, boneless chicken breasts (1 pound)
Low-sodium chicken broth
Cider vinegar
Brown sugar
Garlic powder
Ground ginger cinnamon
Allspice
Cayenne pepper
Canola oil

How To Do It

Place the two cans of sweet potatoes and 1/2 cup of chicken broth in the bowl of a food processor and process until smooth. Transfer the sweet potato puree to a large microwave safe bowl and stir in 1 teaspoon of orange zest. Microwave this on the high setting for two minutes. Stir and then microwave for another 1 1/2 minutes. Keep this warm.

Next prepare the greens. Cook two packs of collard greens or kale according to the directions on the packets and keep them warm. When you are ready to serve everything, toss the greens with a few drops of fresh lemon juice and freshly ground black pepper, to taste.

To prepare the chicken, in a small bowl, combine two tablespoons of fresh limejuice, one tablespoon of cider vinegar, one tablespoon of brown sugar, one teaspoon of garlic powder, one teaspoon of ground ginger, 1/2 teaspoon of cinnamon, 1/2 teaspoon of allspice, and 1/8 teaspoon of cayenne pepper. In a large skillet heat one tablespoon of canola oil over medium heat. Add the chicken and cook for two minutes per side, until the chicken is golden brown and easily lifts off the surface of the pan. Transfer the chicken to a platter and keep warm.

Pour the sauce mixture into the pan and cook, stirring, for about two minutes. Return the chicken to the pan and heat it briefly, turning it once to coat with the sauce. To serve, spoon a serving each of collard greens and sweet potatoes onto the plates. Place a piece of chicken, slightly overlapping the potatoes, on each plate and spoon some sauce over both. Serve immediately.

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