Mango & 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

Ingredients

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

deep casserole dish

Serves 4

Method

1. 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, garlic
and 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.

2. 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.

3. A few minutes before you are ready to start cooking, preheat the
oven to 180˚C (350˚F) Gas 4.

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.

5. Serve on a bed of pilaf rice.

The Red Hot Chilli Cookbook by Dan May available from www.amazon.co.uk.