This recipe from chilli guru Dan May who has written his first book The Red Hot Chilli Cookbook, aimed at enlightening the public on the wonders of chillies...
Ingredients
1 teaspoon mixed peppercorns
1 teaspoon coriander seeds
1⁄2 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1⁄2 teaspoon fennel seeds
1 teaspoon sea salt
200 g/61⁄2 oz. fresh mango flesh, diced (from 1 mango about 300 g/10 oz.)
4 tablespoons white wine vinegar
4 teaspoons sugar
1 small Habanero or other very hot chilli, very finely chopped
2 garlic cloves, crushed
handful of fresh coriander/cilantro, chopped
1–2 tablespoons olive oil, if required
4 large skinless free-range chicken breasts pilaf rice, to serve
deep casserole dish
Serves 4
Method
Toast the spices in a hot, dry frying pan over medium heat until theseeds start to pop. Grind them, together with the salt, using a pestle and mortar.
Put the ground spices, mango, vinegar, sugar, chilli, garlicand coriander/cilantro into a food processor and blend for about 30 seconds, or until smooth.
If required, loosen the marinade with 1–2 tablespoons olive oil.
Lightly score the chicken breasts with a sharp knife, place them into a deep bowl and cover with the marinade.
Use your hands to rub the marinade well into the meat.
Cover and refrigerate for at least 2 hours
This can be done first thing in the morning and left to marinate until the evening.
A few minutes before you are ready to start cooking, preheat the oven to 180˚C (350˚F) Gas 4.
Place the chicken and its marinade in the deep casserole dish, cover with foil and cook in the preheated oven for 30 minutes.
Remove the foil and return the chicken to the oven for a further 10 minutes, or until cooked through.
Serve on a bed of pilaf rice.
Guest Post Credits- The Red Hot Chilli Cookbook by Dan May available from
www.amazon.co.uk.
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