Serves : 6
Ingredients :
6 boned chicken breasts
2 tbsps olive oil
100 ml whole grain mustard
2 tsps paprika
4 ripe tomatoes, peeled, seeded and quartered
2 shallots, chopped
1 clove garlic, crushed
½ jalapeno pepper or other chili, seeded and chopped
1tsp wine vinegar
2 tbsps chopped fresh coriander
Grated rind and juice of 1 lime
Coarsely ground black pepper
Pinch salt
Whole coriander leaves to garnish
1. Place chicken breasts in a shallow dish with the lime rind and juice, olive oil, pepper, mustard and paprika. Marinate for ±1 hour, turning occasionally.
2. To peel tomatoes easily, drop them into boiling water for±5 seconds or less depending on ripeness.
3. Place tomatoes, shallots, garlic, chili pepper, vinegar and salt in a food processor or blender and process until coarsely chopped. Stir in the chopped coriander by hand.
4. Place chicken on a grill pan and reserve the marinade. Cook chicken side uppermost for±10 minutes, depending on how close the chicken is to heat source. Baste frequently with the remaining marinade. Grill other side in the same way. Sprinkle with salt after grilling.
5. Place chicken on serving plates and garnish top with coriander leaves or sprigs. Serve with a spoonful of the tomato relish on one side.
When preparing chili peppers, wear rubber gloves or at-least be sure to wash hands thoroughly after handling them. Do not touch eyes or face before washing hands.
===============================================================
Ingredients :
6 boned chicken breasts
2 tbsps olive oil
100 ml whole grain mustard
2 tsps paprika
4 ripe tomatoes, peeled, seeded and quartered
2 shallots, chopped
1 clove garlic, crushed
½ jalapeno pepper or other chili, seeded and chopped
1tsp wine vinegar
2 tbsps chopped fresh coriander
Grated rind and juice of 1 lime
Coarsely ground black pepper
Pinch salt
Whole coriander leaves to garnish
1. Place chicken breasts in a shallow dish with the lime rind and juice, olive oil, pepper, mustard and paprika. Marinate for ±1 hour, turning occasionally.
2. To peel tomatoes easily, drop them into boiling water for±5 seconds or less depending on ripeness.
3. Place tomatoes, shallots, garlic, chili pepper, vinegar and salt in a food processor or blender and process until coarsely chopped. Stir in the chopped coriander by hand.
4. Place chicken on a grill pan and reserve the marinade. Cook chicken side uppermost for±10 minutes, depending on how close the chicken is to heat source. Baste frequently with the remaining marinade. Grill other side in the same way. Sprinkle with salt after grilling.
5. Place chicken on serving plates and garnish top with coriander leaves or sprigs. Serve with a spoonful of the tomato relish on one side.
When preparing chili peppers, wear rubber gloves or at-least be sure to wash hands thoroughly after handling them. Do not touch eyes or face before washing hands.
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