This recipe is just so easy...minimum effort, and maximum flavour... That is just what we need on some days.
I usually place all the ingredients in a Ziplock bag, mix together, add the chicken pieces, and seal. Set aside to marinate until required.
Note: This recipe uses Mrs Ball's Chutney. This is a popular South African, apricot based chutney. It may be available in other parts of the world in the international foods aisle of larger supermarkets, or at stores specialising in South African foods. Failing that, you may use whatever fruity chutney is available, or some sweet chilli sauce works well too.
4 skinless and boneless chicken breasts, butterflied
1 tablespoon crushed garlic
2 teaspoons sweet paprika
11/2 teaspoons cumin seeds, toasted in a dry pan and crushed
1 tablespoon golden mustard seeds
2 tablespoons finely chopped coriander leaves
1 teaspoon dry mint.
1/2 cup Mrs Ball's chutney
1 1/2 tablespoons olive oil
Juice of 1/2 lemon
1 teaspoon cayenne pepper, optional
Salt to taste
Combine all the marinade ingredients together. Add the chicken breast pieces. Stir well and refrigerate for at least 1 hour to marinate.
Heat a tablespoon of oil in a large frying pan, and cook the chicken on both sides until done. Pour over the remaining marinade, together with a knob of butter. Cook for a few more minutes.
1 kg orange sweet potatoes, unpeeled
Juice of 1/2 lemon
A handful of coriander leaves, finely chopped
1 tablespoon Mrs Ball's chutney, or sweet chilli sauce
Salt and pepper to taste
Wash and cut the potatoes into large chunks. Place in a pan of boiling water and cook until tender. Drain well. Place in a bowl with all the other ingredients , and mash coarsely. I leave the skin on for some texture.
Spread onto a serving platter or board. Place chicken on top. Sprinkle with some charred corn and coriander. Finely slice a red chilli and scatter on top. Serve with lemon wedges.