Chicken Breast Marinated in Yoghurt And Grilled with Trop
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Yield: 1 Ready in 1 hours
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|1 red pepper; Roasted, diced|
|3 Spring onions; diced|
|2 tsgarlic; Roasted|
|Rice wine vinegar|
|1 tsFresh Lemon Juice|
|1 Red chilli; chopped|
|1/4 cscallions; Minced, white part only|
|1 mango; Hard, peeled, stoned, diced|
|4 Chicken breasts; skinned and|
|1 tscumin; Roasted and crushed|
|1/2 tsRed chilli flakes|
|1 cGreek yoghurt|
|1/2 Cucumber; peeled, seeded and diced|
Chicken Breast Marinated in Yoghurt And Grilled with Trop Preparation
Marinade: Take the Greek yoghurt and pour it into a bowl. Add the ground cumin, 1/2tsp paprika, dried chilli, lemon juice, salt, pepper and the scallions with the roasted garlic (roast garlic is made by placing a clove in the oven until it naturally pops out of its skin). Give all of these ingredients a stir so that they are mixed well. Place the breasts in the marinade and leave for at least 4 hours or preferably overnight. Vinaigrette: Put the mango, cucumber, spring onions, red chilli, red pepper and a dash of lemon juice in a bowl. Mix well, add some salt and pepper, sugar, coriander and some olive oil and mix again. Take a chicken breast, removing excess marinade and place on the griddle. The breast should be nicely marked on each side. Reduce the heat and cook the chicken through well for 12-15 minutes. You can transfer the breasts to the oven to finish cooking if a griddle is not available. To finish, pop the chicken on a dish and add the salsa.
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