Mexicana Chicken
  • Cooking Time: 30
  • Servings: 4
  • Preparation Time: 15
  • 1 teaspoon sesame seeds
  • 1 stick cinnamon, broken
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon chilli powder
  • 4 teaspoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 green tomatoes, chopped
  • 1/2 green capsicum, chopped
  • 1/4 cup no added salt tomato paste
  • 1/2 cup salt reduced chicken stock
  • 4 skinless single chicken breast fillets
  • 1 teaspoon ground cinnamon
  • Juice of 1 lime
  • 8 grinds black pepper
  1. In a small non stock frying pan, cook sesame seeds, cinnamon stick and cloves over a low heat, stirring, until fragrant, about 1 minute. Stir in chili powder.
  2. Transfer spice mixture to a blender, or small bowl of a food processor fitted with a metal blade, and mix until ground.
  3. In a pan, heat oil over a medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 5 minutes. Add ground spice mixture, tomatoes, capsicum, tomato paste and stock. bring to the boil, reduce heat to low and simmer for 25 minutes.
  4. Meanwhile, preheat the grill. Sprinkle chicken with cinnamon and lime juice. Grill, turning once, until cooked through, about 10 minutes. Place on individual plates; grind pepper over. Spoon sauce on top and serve.
  5. COOK'S TIPS: Cinnamon, the shave bark of an evergreen tree, is sun-dried to form sticks. Add whole sticks to syrups and beverages for extra cinnamon flavor.
  6. Green tomatoes are unripened tomatoes with an acidic flavor, as sugar has no developed. They are suitable for certain recipes, chutney in particular.