Serves 4
Spicy food is a great way to boost your metabolism. This dish creates wonderful exotic flavours by combining the smooth sweetness of mango and traditional Indian spicing.
Ingredients
1 tsp mixed peppercorns
1 tsp coriander seeds
½ tsp cumin seeds
1 tsp fenugreek seeds
½ tsp fennel seeds
1 tsp sea salt
200g/7oz fresh mango flesh, diced (1 mango creates about 300g)
4 tbsp white wine vinegar
4 tsp sugar
1 small Habanero or other very hot chilli, very finely chopped
2 garlic cloves, crushed
handful of fresh coriander, chopped
1-2 tbsp olive oil, if required
4 large skinless free-range chicken breasts
sea salt and freshly ground black pepper
pilaf rice, to serve
Recommended Chillies
Fatali, Scotch Bonnet, Datil or Habanero
Method
Toast the spices in a hot, dry frying pan over medium heat until the seeds start to pop.
Grind them with the salt in a pestle and mortar. Put the ground spices, mango, vinegar, sugar, chilli, garlic and coriander into a food processor and blend for about 30 seconds or until smooth.
If required, loosen the marinade with 1–2 tablespoons olive oil.
Lightly score the chicken breasts with a sharp knife, place in 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.
Preheat the oven to 180C/350F/Gas 4.
Place the chicken marinade in the deep casserole dish, cover with foil and cook in the oven for 30 minutes.
Remove the foil and return the chicken to the oven for a further 10 minutes, or until cooked through.
Serve with pilaf rice, green chilli bhajis and caramelised lime, mint & yogurt dip.
Cook’s tip
This marinade also works with salmon fillets or pork cutlet; just adjust the cooking time.
