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Charbaiz
Caribbean potato with grilled chicken sausage
From these Caribbean potatoes, seasoned with Jamaican jerk, chicken sausage, beans and mango you get the summer in your sphere.
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Ingredients
Directions
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Bring a large pan of water with salt, if necessary, to the boil. Clean the potatoes and cut into 2 cm pieces.
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When the water boils, add the unpeeled potato pieces and cook for 3 minutes. Drain and let drain well.
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Heat the oil in a large frying pan and fry the potatoes with the Jamaican jerk in 12 min. Over medium heat. Change regularly.
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Meanwhile, bring a large pan of water with salt, if necessary, to the boil.
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Heat the grill pan without oil or butter and grill the sausages in approx. 12 min. Over medium heat until done.
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Drain the corn on the cob, scoop with the oil and grill them around the last 3 minutes with the sausages.
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In the meantime, cut the coriander roughly. Peel the mango, cut the flesh along the kernel and cut into cubes.
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When the water boils, add the green beans and cook for 6 minutes. Drain and let drain well.
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Spoon with the corn, mango and two thirds of the coriander. Sprinkle with pepper.
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Sprinkle the potatoes with the rest of the coriander and serve with the sausage and green beans.
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Nutrition
620Calories
Sodium33% DV800mg
Fat37% DV24g
Protein42% DV21g
Carbs24% DV73g
Fiber48% DV12g
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