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22 February 2012 01:04
Food
Red hot recipes to turn up the heat
With the cold snap hopefully behind us but a chill still in the air, why not heat things up a little with this fiery Mango and Chilli Marinated Chicken recipe from Chilli guru Dan May’s first recipe book, The Red Hot Chilli Cookbook.
In this fabulous book, founder of the Trees Can’t Dance chilli brand Dan May shares his favourite recipes celebrating the fiery pepper as well as providing information on the history of chillies, how to grow them at home, how to identify the key varieties and what gives them their distinctive heat.
The Red Hot Chilli Cookbook is available on Amazon and on general release from the end of February, priced at £16.99.
Mango & Chilli-marinated Chicken
1 teaspoon mixed peppercorns
1 teaspoon coriander seeds
1⁄2 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1⁄2 teaspoon fennel seeds
1 teaspoon sea salt
200 g/61⁄2 oz. fresh mango flesh, diced (from 1 mango about 300 g/10 oz.)
4 tablespoons white wine vinegar
4 teaspoons sugar
1 small Habanero or other very hot chilli, very finely chopped
2 garlic cloves, crushed
handful of fresh coriander/cilantro, chopped
1–2 tablespoons olive oil, if required
4 large skinless free-range chicken breasts
pilaf rice, to serve
deep casserole dish
Serves 4
1. Toast the spices in a hot, dry frying pan over medium heat until the seeds start to pop. Grind them, together with the salt, using a pestle and mortar. Put the ground spices, mango, vinegar, sugar, chilli, garlic and coriander/cilantro into a food processor and blend for about 30 seconds, or until smooth. If required, loosen the marinade with 1–2 tablespoons olive oil.
2. Lightly score the chicken breasts with a sharp knife, place them into a deep bowl and cover with the marinade. Use your hands to rub the marinade well into the meat. Cover and refrigerate for at least 2 hours. This can be done first thing in the morning and left to marinate until the evening.
3. A few minutes before you are ready to start cooking, preheat the oven to 180˚C (350˚F) Gas 4.
4. Place the chicken and its marinade in the deep casserole dish, cover with foil and cook in the preheated oven for 30 minutes. Remove the foil and return the chicken to the oven for a further 10 minutes, or until cooked through.
5. Serve on a bed of pilaf rice.
TIP: This marinade will also work very well with salmon fillets or even pork cutlets and can be cooked in the same way, adjusting your cooking time appropriately for your chosen ingredients.
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