Ingredient:
Chicken
4 pieces Chicken fillet scored (prick surface with a knife)
3 tablespoon yoghurt
1 tsp Harissa paste
Juice of 1/2 lemon
Salt
Chilli lemon flakes
1 tsp paprika
2 tsp mochahcos spice
Garlic
1 tsp Lemon and black pepper Ina parmans
1 tsp Mexican spice
1 tablespoon olive oil or butter
Method:
Marinate for 3 hours, then cook in a pan until just done (+-8 minutes) before grilling.
Place chicken on a foiled pan or grid and cook on high for +-10 minutes (keep the sauce from the chicken in the pan to use for your sauce). After 5 minutes, flip the chicken. Place the chicken on a cutting board and slice it.
Creamy Sauce
Remainder sauce from chicken
2 cloves of garlic sliced
2 green Chillies slit
1/4 cup Fresh cream
Cherry or whole tomatoes cut in halves
1/2 cup portebello Mushroom(can use any mushroom of choice)
2 tablespoon Calistos Peri Peri
1 tsp Lemon and black pepper
Juice of 1/4 Lemon
Coarse black pepper
Parsley
Salt to taste
Water
Method:
Heat the pan with the remainder sauce from chicken, add garlic, parsley , chillies ,mushroom and tomatoes. Braise over meduim heat for 10mins. Add your spices and braise for 1min. Add remaining ingredients. Adjust spices and liquid ingredients.
Once sauce is cooked add chicken slices. Cook for 5mins. In a separate pan fry a handful of tomatoes and mushroom with coarse black pepper and lemon pepper spices. Throw over chicken garnish with parsley and coriander.
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