This aromatic dish is a great way to enjoy the flavour, colour and health benefit of good quality fresh ingredients. Plum tomatoes are richly flavoured, less watery and have less seeds than regular tomatoes. If unavailable use ripe, flavoursome salade tomatoes-sun-ripened would be ideal. for best result, marinate the chicken overnight.
serves
4 skinless chicken breast fillets, about 175g/6oz each
30ml/2tbsp fresh lemon juice
30ml/2 tbsp olive oil
10ml/2 tbsp ground cumin
10ml/2 tbsp dried oregano
15ml/ 1 tbsp coarsely ground black pepper
For the salsa
1 fresh green chilli
450g/ 1 lb plum tomatoes, skinned (optional), seeded and chopped
3 spring onions (scallions), chopped
15ml/ 1 tbsp chopped fresh parsely
30ml/2 tbsp chopped fresh coriander (cilantro)
30ml/2 tbsp fresh lemon juice
45ml/3 tbsp olive oil
Preparation
1. with a meat mallet, pound the chicken between two sheets of clear film (plastic wrap) until thin
2. in a shallow dish combine the lemon juice, oil, cumin, oregano and pepper. Add the chicken, cover and leave to marinate for at least 2 hours.
3. To make the salsa, char the chilli over a gas flame or under the grill (broiler). Leave to cool, then carefully rub off the charred skin.
4. Chop the chilli very finely and place in a bowl. Add the seeded and chopped tomatoes, the chopped spring onions, chopped fresh parsley and coriander, lemon juice and olive oil and mix well. set aside until ready to serve.
5. Remove the chicken from the marinade. Heat a ridged griddle pan. Add the chicken fillets and cook on one side until browned, for about 3 mins. Turn over and cook for 4 mins. more. Serve with the tomato salsa.
serves
4 skinless chicken breast fillets, about 175g/6oz each
30ml/2tbsp fresh lemon juice
30ml/2 tbsp olive oil
10ml/2 tbsp ground cumin
10ml/2 tbsp dried oregano
15ml/ 1 tbsp coarsely ground black pepper
For the salsa
1 fresh green chilli
450g/ 1 lb plum tomatoes, skinned (optional), seeded and chopped
3 spring onions (scallions), chopped
15ml/ 1 tbsp chopped fresh parsely
30ml/2 tbsp chopped fresh coriander (cilantro)
30ml/2 tbsp fresh lemon juice
45ml/3 tbsp olive oil
Preparation
1. with a meat mallet, pound the chicken between two sheets of clear film (plastic wrap) until thin
2. in a shallow dish combine the lemon juice, oil, cumin, oregano and pepper. Add the chicken, cover and leave to marinate for at least 2 hours.
3. To make the salsa, char the chilli over a gas flame or under the grill (broiler). Leave to cool, then carefully rub off the charred skin.
4. Chop the chilli very finely and place in a bowl. Add the seeded and chopped tomatoes, the chopped spring onions, chopped fresh parsley and coriander, lemon juice and olive oil and mix well. set aside until ready to serve.
5. Remove the chicken from the marinade. Heat a ridged griddle pan. Add the chicken fillets and cook on one side until browned, for about 3 mins. Turn over and cook for 4 mins. more. Serve with the tomato salsa.
No comments:
Post a Comment