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