Blackened chicken with tomato and corn salsa

Recipe from: 6/26/1997 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • SALSA
  • 410
    g
    whole-kernel sweetcorn, drained
  • 1
    red pepper, seeded and diced
  • 1
    onion, finely chopped
  • 45
    ml
    freshly chopped coriander
  • 2
    tomatoes, very finely chopped
  • 1
    green chilli, seeded and finely chopped
  • salt and freshly ground black pepper
  • grated rind and juice of a lemon
  • CHICKEN
  • 5
    ml
    each ground coriander, cumin (jeera) and paprika
  • 2
    cloves garlic, crushed
  • 2
    ml
    salt
  • 30
    ml
    oil
  • 4
    deboned chicken breasts (fillets), flattened with the palm of your hand
 

Method

 
Blend all the ingredients for the salsa and set aside. Blend the seasonings with the garlic, salt and oil and brush over the chicken breasts. Heat a pan until very hot, but do not add any oil. Dry-fry the chicken breasts until blackened on the outside and done inside. Serve with the salsa and extra lemon slices. Serves 3-4.
 

Read more on: poultry
 

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