Mexican Chicken
Salsa
450 g large ripe tomatoes, finely chopped
1 green chilli, deseeded and finely chopped
1 onion, finely chopped
2-3 tbsp fresh coriander, chopped
Salt and ground black pepper
Squeeze of tomato puree (optional)
To serve
2 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
2 limes, juice only
4 boneless chicken breasts
Sprigs of fresh coriander, to garnish
1. Mix together all the ingredients for the salsa adding some tomato puree if the tomatoes lack flavour.
2. Take 150 ml of the sauce then add to this the oil, spices and lime juice. Pour over the chicken, then cover and leave to marinate for one hour, or overnight in the fridge.
3. To cook the chicken, simply grill or barbecue for 15-20 minutes turning frequently and basting with any leftover marinade.
4. Serve the remaining salsa sauce separately. Garnish with coriander leaves.
