Mango and Chilli-marinated Chicken.
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…
- 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
- Toast the spices in a hot, dry frying pan over medium heat until the seeds 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.
Recipe and photo credit by –
The Red Hot Chilli Cookbook by Dan May available from Amazon