Mexicana Chicken
INGREDIENTS
- 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
DIRECTIONS
- 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.
- Transfer spice mixture to a blender, or small bowl of a food processor fitted with a metal blade, and mix until ground.
- 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.
- 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.
- 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.
- Green tomatoes are unripened tomatoes with an acidic flavor, as sugar has no developed. They are suitable for certain recipes, chutney in particular.