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Mexican chicken with roasted corn salsa

Pete Goffe-Wood takes chicken breasts to new heights for an easy dinner.

Recipe from: 26 January 2011
Preparation time: 15 mins
Cooking time: 1 hr


  • 6
    chicken breasts
  • 6
    flour tortillas
  • 100
    crème fraiche
  • Mexican spice rub:
  • 1
    crushed, dried red chillies
  • 1
    whole coriander seeds, roasted
  • 1
    whole cumin seeds, roasted
  • 1
    smoked paprika
  • salt & pepper
  • juice of 2 limes
  • 50
    extra virgin olive oil
  • Roasted sweet corn & pepper salsa:
  • 4
    ears sweet corn
  • 2
    red peppers
  • 1/2
  • 1
    clove garlic
  • 2 cm
  • 1
    red chilli
  • 3
  • 1/2
    coriander, roughly chopped
  • juice of 1 lime
  • 75
    extra virgin olive oil
  • salt & pepper
Servings: Change Serving


Mexican spice rub
Grind all the rub ingredients in a mortar and pestle until well-blended. Combine the spices with the olive oil and lime juice then rub the chicken breasts with the mixture and leave to marinade for 20 minutes. Place the chicken breasts on an oiled grill and cook for about 20 minutes, or until tender and juicy. Remove from the grill and leave to rest for 10 min before slicing the breasts.

Roasted sweet corn & pepper salsa

Blanche the sweet corn and then put it on the grill and blacken it a little. Finely dice the onions, garlic and ginger. Chop the chillies and add it to the onions. Add the lime juice and allow to sit and infuse. Dice the tomatoes and add to the salsa base. Grill, skin and deseed the peppers. Cut the peppers into a large dice and add to the salsa. Shuck the corn and add the kernels. Add the roughly chopped coriander and olive oil and season to taste.
To assemble
Place a scoop of corn salsa on each tortilla, top with the grilled & sliced chicken breast and finish with a dollop of crème fraiche with a fresh sprig of coriander before rolling and eating.

Reprinted with permission of Pete Goffe-Wood. To read more about his restaurant Wild Woods, click here.


Read more on: poultry  |  grill

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