| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Greek | Worrall tho, Worrall1 | 1 | servings |
INGREDIENTS
| Marinade | ||
| 1 | ts | Roasted and crushed cumin seed; (ground cumin only) |
| 1/2 | ts | Red chilli flakes |
| 2 | ts | Roasted garlic |
| 1/4 | c | Minced scallions; white part only |
| 1 | c | Greek yoghurt |
| 1 | ts | Paprika |
| 1 | ts | Fresh lemon juice |
| Salsa | ||
| 3 | Spring onions; diced | |
| 1 | Hard mango; peeled, stoned and | |
| ; diced | ||
| 1 | Red chilli; chopped | |
| 1/2 | Cucumber; peeled, seeded and | |
| ; diced | ||
| 1 | Roasted red pepper; diced | |
| Rice wine vinegar | ||
| Olive oil | ||
| Lemon juice | ||
| 1 | ts | Sugar |
| A little chopped coriander | ||
| 4 | Chicken breasts; skinned and boned |
INSTRUCTIONS
Marinade: Take the Greek yoghurt and pour it into a bowl. Add the ground cumin, 1/2tsp paprika, dried chilli, lemon juice, salt, pepper and the scallions with the roasted garlic (roast garlic is made by placing a clove in the oven until it naturally pops out of its skin). Give all of these ingredients a stir so that they are mixed well. Place the breasts in the marinade and leave for at least 4 hours or preferably overnight. Vinaigrette: Put the mango, cucumber, spring onions, red chilli, red pepper and a dash of lemon juice in a bowl. Mix well, add some salt and pepper, sugar, coriander and some olive oil and mix again. Take a chicken breast, removing excess marinade and place on the griddle. The breast should be nicely marked on each side. Reduce the heat and cook the chicken through well for 12-15 minutes. You can transfer the breasts to the oven to finish cooking if a griddle is not available. To finish, pop the chicken on a dish and add the salsa. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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