Perfect for a nice  spring time evening meal delights the taste buds with a little spiciness of chilli.

1-2 chicken breast
half a chilli
3-4 cloves of garlic
1 Red Onion
1 Tbsp Paprika powder
1 Tbsp Olive oil
1/2 tsp Basil (if using fresh then take a healthy picking of 6-8 leaves)
1/2 tsp Rosemary( if using fresh take the leaves from one stick)
1 small tub of greek plain yoghurt
1 tsp of Hot pepper sauce (optional) I used a yellow pepper sauce.
1 ripe mango
1 spring onion
handful of Pine nuts

mix salad
half cucumber
half fresh paprika

Method

Pre heat oven to 200c

For the marinade finely chop garlic put half in a bowl and half in a dry frying pan then finely chop chilli and put half in the bowl with the garlic, dice red onions and put half in the bowl with the garlic add the powdered paprika, basil, rosemary, oil and yoghurt mix tasted for flavour adjust if needed.

wash and cut chicken and add to the marinade mix and set aside for at least 45 mins

place in a deep dish, cover with foil and bake for 20 mins

Cut up the Mango in strips and spring onion mix in the rest of the chilli (at this stage you can add a little salt and a fruit dressing I used a pomigrante salad dressing just to coat the Mango)

For the the salad cut up the cucumber and paprika mix with onion and mixed lettuce.

Toast the pine nuts and the rest of the garlic in the frying pan no oil is needed toast on a medium to low heat until; pine nuts are starting to turn slightly brown.

For the final stage of the chicken finsih cooking on a grill setting for 5-8 mins with the foil removed, after this mix with the Mango mixture and sprinkle toasted pine nuts and garlic and serve with fresh salad.

I think that is everything but as always you can adjust it we like it hot so I had added the hot pepper sauce to the marinade.

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