Chilli chicken and avocado salsa
Prep time 1-2 hours
Cook time 1-2 hours
Serves 4
From Saturday Kitchen
Method
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Remove the chicken from the fridge and allow about one hour to come to room temperature.
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Mix together the spices, seasoning, herbs and half the olive oil. Rub the mixture into the chicken.
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Grill over hot coals or on a preheated, ridged, stovetop grill pan, for about eight minutes on each side, basting with the remaining oil.
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To make the salsa, gently stir together all the ingredients in a large bowl and allow to stand for ten minutes before serving.
Ingredients
- 4 large skinless boneless chicken breasts, weighing about 200g/7oz each
- 1 tsp chilli powder
- 1 tsp sweet paprika
- 2 tsp cracked black peppercorn
- 1 tsp garlic salt
- 1 tsp chopped thyme
- 1 tsp chopped parsley
- 1 tsp olive oil
For the Pinto and Avocado Salsa
- 1 tin pinto beans, drained (preferably organic)
- 1 small red onion, finely chopped
- 1-2 large red chillies, sliced
- 2 avocados, peeled, stoned and diced
- 4 tbsp chopped fresh coriander
- 2 tbsp lemon juice
- 6 tbsp extra virgin olive oil
- salt
- freshly ground black pepper
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