Image by YoAmes via Flickr | Green Chilli Chicken – a great main course

 

Ingredients
2 tablespoons olive oil
Quarter preserved lemon – sliced

Half a lime – squeezed
Half a lemon – squeezed
2 skinless chicken breast fillets – scored
2 long, green and mild chillies -  sliced diagonally
Pinch of salt
Grind of pepper
Good dash of Tabasco sauce

Two tablespoons virgin olive oil

Knob of butter
1 Bunch fresh mint – leaves removed from stalks and washed

1 Big aromatic, ripe tomato – chopped with the skin on
1 green or ripe mango – diced. Tinned mango good if not in season
Half a Spanish onion – sliced into rings

Small tin of corn or one cob – opened / drained or shaved

Dash of olive oil

Squeeze of lemon juice

 

Method

1. Combine olive oil, preserved lemon, lime and lemon juices in a bowl

2. Score the chicken diagonally to make a row of slits

3. Insert the green chilli slices into the slits on the chicken breasts

4. Place the chicken breasts, with the chillies in them, into the bowl of lemon and lime marinade

5. Dash with Tabasco sauce and add pinch of salt and a grind of pepper

6. Marinate in fridge for half an hour

7. To cook the chicken, place a heavy base fry pan, onto low heat

8. Add knob of butter and olive oil and heat

9. When the oil is hot add the chicken breasts from the marinade and cover on low heat. Cook for five minutes and turn the breast cooking for further five minutes

10. Make the mango salsa while the chicken is gently cooking

11. To make the salsa place the mint leaves in a bowl

12. Add the chopped ripe aromatic tomato

13. Add the diced green (sour) mango or ripe (sweet) mango

14. Add the raw Spanish onion rings

15. Add the sweet corn niblets and combine the lot

16. Check the chicken cooked

17. Grill the chicken to brown (optional)

18. Turn off the heat and let the green chilli chicken rest

19. Put the mango salsa onto plates

20. Place the chicken on the plates

21. Put the Roast Garlic Baby Chats w Rosemary on the plate and serve. 

 

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