Chicken Breast Marinated in Yoghurt And Grilled with Trop

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1 red pepper; Roasted, diced
3 Spring onions; diced
olive oil
coriander; chopped
2 ts garlic; Roasted
1 ts Sugar
Lemon juice
1 ts Paprika
Rice wine vinegar
1 ts Fresh Lemon Juice
1 Red chilli; chopped
1/4 c scallions; Minced, white part only
1 mango; Hard, peeled, stoned, diced
4 Chicken breasts; skinned and
1 ts cumin; Roasted and crushed
1/2 ts Red chilli flakes
1 c Greek yoghurt
1/2 Cucumber; peeled, seeded and diced

Original recipe makes 1



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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