LIME AND CHILLI CHICKEN ON CUMIN & BLACK PEPPER POTATO SLIMS
SERVES 4 SUPER EASY
Mmmmm….spiced chicken, zingy tomato and bean salsa on a spiced potato bread.. I could eat this anytime!
1/2 small red onion, thinly sliced
12 cherry tomatoes, halved
1 medium avocado, diced
4 tbsp tinned borlotti beans, rinsed
2 red chillis, finely sliced
Juice of 1 lime
Salt and fairly ground black pepper
1 tbsp olive oil
2 tbsp fresh coriander, roughly chopped
2 large skinned chicken breast fillets
1/2 tsp of chilli powder
1 tsp cracked black pepper
1/2 tsp sweet paprika
1/2 tsp garlic salt
1/4 tsp garlic
1 tsp chopped fresh coriander
1/2 tsp lime zest
2 tbsp olive oil
8 Rankin Selection Potato Slims
2 tbsp butter, melted
1/2 tbsp cumin powder
1/2 tsp cracked black pepper
Pinch of salt
Creme fraiche to serve
Coriander to garnish
Lime wedges to garnish
Stir together all of the salsa ingredients in a bowl and allow to sit at room temperature whilst you prepare the chicken.
Cut the chicken in half lengthwise so that you can have it in long thin fillets. Mix together the spices, herbs, zest and olive oil. Then add and rub the mixture into the chicken.
For the chicken, cook in a hot griddle pan, BBQ or grill for about 4 minutes on each side, allow to rest on a warm plate.
Combine the melted butter with the cumin, black pepper and salt. Brush the potato slims then place on a baking sheet and grill or bake until lightly toasted.
To serve, place 2 potato slims on each plate, top with salsa and chicken. Garnish with creme fraiche, coriander and lime wedges.