SPICY CHICKEN BREASTS WITH TOMATO SALSA

Yields4 Servings
 1 tbsp smoked paprika
 2 tsp dried oregano
 Leaves of 3 sprigs of thyme
 ¼ tsp cayenne pepper
 ½ tsp smoked sea salt flakes
 2 garlic cloves, crushed
 2 tbsp olive oil
 4 skinless chicken breasts
For the tomato salsa
 250 g tomatoes, diced
 2 garlic cloves, finely chopped
 1 red chilli finely chopped (optional)
 4 spring onions, finely chopped
 Bunch fresh coriander, chopped
 2 tbsp extra-virgin olive oil
1

First, make the spice paste; combine the paprika, oregano, thyme, cayenne pepper, salt, garlic and olive oil in a small bowl and set aside

2

Lay the chicken breasts on a chopping board and cut through each horizontally, being careful not to cut all the way through to the other side; open out the breasts so they resemble butterflies

3

Rub the spice paste all over the chicken, then put the chicken in a shallow dish, cover and chill for 2-3 hours to marinate

4

Mix all the salsa ingredients together in a bowl with some seasoning; cover and chill

5

Take the chicken out of the fridge 15 minutes before you are ready to cook it; heat a griddle pan to medium heat; cook the chicken for 4 minutes each side until cooked through; serve with the salsa

Shopping cart

0

No products in the cart.