| 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.
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