4 chicken breast fillets
2 tablespoons olive oil
salt and pepper
2 tablespoons BBCC HEAVENLY HABANERO CHILLI SAUCE
2 tablespoons BBCC FIERY COCONUT CHILLI SAUCE
1/2 cup Greek style yogurt
1/4 cup coarsely chopped coriander
ripe mango slices
Brown chicken breast fillets in hot oil on both sides. Season with salt and pepper.
Mix together chilli sauces and yogurt. Turn heat to low and pour yogurt mixture over chicken. Cover with a lid and cook gently for 15 minutes.
ALMOND RICE PILAF
2 cups long grain white rice
2 tablespoons vegetable oil
1/2 large onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken stock
1/4 cup currants and/or finely chopped dried apricots
1/4 cup toasted slivered almonds
Heat 1 tablespoon olive oil in pan.
Saute onion and garlic for 5 minutes.
Add red and green chillis and saute another 3 minutes.
Remove from heat and set aside.
In remaining olive oil, saute chicken in batches until just cooked.
Combine chicken with onions/peppers, tomatoes, olives, salsa and coriander.
Season to taste with salt.
Scald 1 1/2 cups milk with 1 teaspoon salt and 4 tablespoons butter.
Add 1 1/2 cups hot chicken broth.
Gradually stir in 2 cups polenta.
Cook, stirring until thickened.
Remove from heat and stir in 2 cups shredded cheese and 4 beaten eggs.
Oil a 3 quart shallow casserole dish and spread chicken filling evenly over the bottom.
Cover with polenta mixture and sprinkle with remaining 1/2 cup shredded cheese.
Bake at 180 for 45 minutes or until topping is set and lightly browned.
Serve with sour cream, coriander and salsa.
we usually have a tossed salad of lettuce, orange slices, red onion, cucumber
and vinaigrette alongside…enjoy!