INGREDIENTS:

For the marinade:
½ cup raisins, plumped in hot water for 10 minutes, and then drained
¾ cup peppadews, plus a glug of the liquid
1 large red pepper, roasted whole, peeled and seeded
1 heaped tablespoon cumin powder
1 tablespoon crushed garlic
2 tablespoons honey
¼ cup vegetable oil
Salt and pepper
8 chicken breasts
For the relish:
½ cup pitted green olives
¾ cup peppadews, roughly chopped
½ bunch parsley, roughly chopped
¼ cup olive oil
¼ cup wine vinegar
1 tsp sugar
Salt and pepper

METHOD:

  1. If your chicken breasts are very thick slice them in half lengthways so you have two flatish pieces of chicken.
  2. For the marinade place all the ingredients, except the chicken breasts, into a blender and whizz until smooth.
  3. Season the chicken breasts with salt and pepper and then pour the marinade over them, turning briefly to coat.
  4. Leave to marinade for at least 30 minutes.
  5. To make the relish, mix all the ingredients in a bowl and leave until serving.
  6. Heat a little oil in a large pan and pan fry the chicken breasts until nicely charred on the outside and juicy inside.
  7. Serve the breasts, hot or room temperature, with the relish roughly drizzled over the top.
Posted in 6 The Main Event