Tender free-range chicken with a caribic touch and spicy beans

Name: tender free-range chicken with a caribic touch and spicy beans
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 700 g fresh French fries bag; 4 el (peanut) oil; 170 g Greek yoghurt; 2 tl Jamaican jerk spice mix; 300 g free range chicken fillet; 60 g chorizo sausage; 500 g fresh green beans; 1 Red onion; 1 cucumber; 3 el vinegar; 2 el mayonnaise

Multiple cuisines in one dish: chicken with French fries, Jamaican jerk, Greek yogurt and Spanish chorizo.

Ingredients

Kitchen Stuff

1 baking paper
1 cheese slicer

Directions

Preheat the oven to 220 ° C.
Mix the fries with the oil and spread over a griddle covered with parchment paper. Bake in the middle of the oven in about 30 minutes until golden brown and crispy.
Spoon halfway. If necessary, season with salt.
Meanwhile, mix in a dish the Greek yogurt with the Jamaican jerk and possibly salt.
Divide the chicken fillet into equal pieces per person and place in the yoghurt marinade.
Cut the chorizo into pieces. Heat a frying pan without oil or butter and fry the chorizo in 4 min. Until crispy over medium heat.
Put the fried chorizo with the released fat in a bowl.
Heat the oil in the same frying pan and fry the chicken breast for 5 minutes on a high heat around brown and then cook for 10 minutes on low heat. Times regularly.
In the meantime, remove the stalk and boil the green beans in 8 min. Until al dente.
In the meantime, cut the onion into wafer-thin half rings and add the last min. Of the cooking time to the green beans.
Drain. Mix in a bowl with the chorizo and the fat.
Saute the cucumber with a cheese slicer or peeler in long ribbons.
Mix in the vinegar. Mix the yogurt with the mayonnaise.
Take the fries out of the oven and serve with the chicken, the chorizo-green beans mixture, the cucumber and the yoghurt mousse.