chilli mint chicken
At the risk of appearing to only cook with chilli, here’s another fiery recipe - one to get those barbeque buds watering now that spring is just around the corner (a least here in Wales).
A nice variation is a green version of the recipe, using green chillies and plenty of green herbs.
I like to serve these spicy little fingers with a cooling avocado salad (avocado, tomato, fresh coriander, perhaps a little chilli, chop, mix in lemon juice, season and serve).
chilli mint chicken
- 250g or so per person / serving Chicken Breast
- 10 or 15 mint leaves per serving
- same quantity as mint fresh coriander
- [optional] to taste - basil, parsley or other soft herbs
- 1 red chilli
- a very good glug (2 tbsp) piquant olive oil
- same quantity as the olive oil of lemon or lime juice
- 1 tsp + (to taste) dried chilli seeds or lazy chilli
- Sea Salt
- Coarsely ground black pepper
Remove any skin from the chicken and slice it into 10-15mm (1 inch) strips the length of which is dictated by the chicken.
Blend the rest of the ingredients using a food processor, hand blender or in extremis with a sharp knife on the choppable parts, to form a coarse paste.
Mix the chicken strips into the paste and leave for a couple of hours or so to infuse.
This can be cooked either on a ridged frying pan on your hob or on a barbeque. Either way, no further oil is necessary.
If using a barbeque ensure that it is not too hot - blackened chicken with a pink centre is not a pretty sight.
Cook for 5 minutes or so per side.
Serve hot with more lemon or lime.
