Brazilian chicken with green pepper and herb salad

Method

1. Combine all the ingredients for the marinade together in a food processor and whiz to a smooth paste.

2. Using a sharp knife, make diagonal slashes in the chicken and place in an ovenproof dish. Cover with the marinade and set aside for 30 minutes.

3. Shake off any excess marinade and cook on a hot griddle plate for about 10 minutes, until cooked through.

4. To make the green pepper salad, whisk together the sugar, green pepper sauce and lime juice in a large bowl, until the sugar has completely dissolved.

5. Stir in the herbs. Add the salad leaves, green peppers and spring onions and toss gently together.

6. Serve the chicken straight from the griddle, with a generous pile of salad.

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Ingredients

For the marinade

230ml Olive oil
4 tbsp hot red pepper sauce
1 tbsp Paprika
1 tsp ground coriander
3 garlic cloves
2 tbsp flat-leaf parsley
2 Bay leaves, bruised
2 limes, juice only
4 skinless chicken breasts
sea-salt and freshly ground black pepper

For the salad

2 tbsp dark brown sugar
1 tbsp green pepper sauce
2 tbsp fresh lime juice
2 tbsp chopped Coriander
1 tbsp flat-leaf parsley
2 tbsp chopped Mint
2 handfuls mixed green salad leaves
2 green peppers
bunch Spring onions, sliced

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