UKTV recipes
Alex Mackay from Great Food Live
Chicken cloaked in a gusty tomato and sesame glaze, pepper purée, and a punchy corn relish make great eating in this recipe by Alex MacKay

 

Sweet chicken breasts with corn and chilli relish

Sweet Chicken Breasts with Corn and Chilli Relish

Method

 
1. For the red pepper purée: heat the olive oil in a shallow saucepan and cook the peppers for 5 minutes, until they start to soften.

2. Pour in the water, bring to the boil and simmer for 10 minutes, until the peppers are completely soft and the liquid has all but evaporated.

3. Transfer to a blender and liquidise until smooth. Season with salt, a touch of sugar, and some cayenne pepper and set aside.

4. For the chicken: preheat the oven to 200C/gas 6. Heat an ovenproof frying pan with the groundnut oil. Season the chicken breasts with salt and cayenne pepper, and fry for 2 minutes each side until golden.

5. Remove the chicken from the pan and add the Worcestershire sauce, tomato juice, honey and ginger. Bring to the boil and simmer for 1 minute.

6. Return the chicken to the pan and transfer to the oven - cook for 5 minutes. Turn the chicken supremes over, sprinkle with the sesame seeds, and cook for a further 5-6 minutes, until the chicken is just cooked through and the liquid has reduced to a glaze. While the chicken is cooking, make the corn relish.

7. For the corn relish, heat the oil in a frying pan and add the corn; fry for 2 minutes.

8. Add the honey, chilli, lime juice and lime zest. Season well with salt, cayenne and sugar and set aside.

9. To serve: divide the rocket leaves between 4 plates, place a spoonful of pepper purée in the centre of each, top with a chicken breast and spoon over the corn relish.

Comments                        add a comment add a comment

 
Be the first to add a comment...
intermediate
 
Serves: 4
Prep: 45 min
Cook: 35 min
 
 

Ingredients


For the red pepper purée

75ml extra virgin olive oil
2 red peppers, seeds removed, finely chopped
200ml water

For the chicken

1 tbsp vegetable oil
4 x 150g boneless chicken supremes
1/2 tsp Salt
pinch cayenne pepper
50ml Worcestershire sauce
100ml tomato juice
3 tbsp clear honey
1 tbsp grated ginger root
1 tbsp Sesame seeds

For the chilli and corn relish

4 tbsp Sweetcorn
3 tbsp vegetable oil
1 tbsp clear honey
1 red chilli, seeds removed, finely chopped
1 lime, zest and juice
pinch cayenne pepper
pinch Sugar

To serve

small small bunch Rocket, shredded
 

Top Sponsored Searches

Advertisement

 
 
 
Like this recipe?
 
print Print
 
Print this recipe
 
save Save
 
Save this recipe to My Recipe Book
 
share Share
 
Email to a friend
 
 
 
 
 

Sky Channel 249, Virgin TV 260
Food On TV Now

Food  All UKTV