” the flavors from this middle Eastern salad makes my mouth water just thinking of it” the salad is a bit time consuming but once done , it will be a hit at any dinner party , well worth the effort.
The Goodies……
4 chicken breasts, each cut into three long strips
1 lime, juice only
2 tbsp olive oil
1 lemon grass stalk
2.5cm/1in fresh ginger, chopped
2 large garlic cloves, crushed
2 shallots, finely chopped
2 red chillies, chopped
1 tsp Garam Masala
1 tsp ground turmeric
400ml coconut milk
1 tin of chopped tomatoes
1 tbsp of coriander leaves
For the papaya and red onion salad
1 papaya, peeled and sliced lengthways
1 red onion, peeled and sliced
1 lime, juice only
olive oil
dash of sweet chilli sauce.
Rice to serve
The Mission…..
· Cut the chicken breasts into long strips, squeeze on some lime juice and leave to marinate for a few minutes.
· Then grind together the dry ingredients and rub into the chicken strips.
· Griddle on both sides for five minutes until scorched and golden.
· To make the Swahili sauce, place the lemon grass, ginger, garlic, shallots, chillies, Garam Masala and turmeric in a heavy-based saucepan and fry until the shallots soften. Next, add the coconut milk and plum tomatoes, season and leave to simmer for five minutes.
· Next toss together the raw papaya and red onion slices and whisk together the lime juice, olive oil and sweet chilli sauce to make a dressing.
· Serve the griddled chicken in a mound, with the Swahili sauce drizzled over the top, and your papaya and red onion salad on the side. Garnish with coriander leaves.
Swahili Chicken & Papaya Salad
” the flavors from this middle Eastern salad makes my mouth water just thinking of it” the salad is a bit time consuming but once done , it will be a hit at any dinner party , well worth the effort.
The Goodies……
4 chicken breasts, each cut into three long strips
For the dry rub
1 tsp crushed black peppercorns
pinch of cayenne pepper
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp chilli
1 tsp turmeric
1 tsp coriander seeds
1 tsp ground cumin
For the Swahili sauce
1 lime, juice only
2 tbsp olive oil
1 lemon grass stalk
2.5cm/1in fresh ginger, chopped
2 large garlic cloves, crushed
2 shallots, finely chopped
2 red chillies, chopped
1 tsp Garam Masala
1 tsp ground turmeric
400ml coconut milk
1 tin of chopped tomatoes
1 tbsp of coriander leaves
For the papaya and red onion salad
1 papaya, peeled and sliced lengthways
1 red onion, peeled and sliced
1 lime, juice only
olive oil
dash of sweet chilli sauce.
Rice to serve
The Mission…..
· Cut the chicken breasts into long strips, squeeze on some lime juice and leave to marinate for a few minutes.
· Then grind together the dry ingredients and rub into the chicken strips.
· Griddle on both sides for five minutes until scorched and golden.
· To make the Swahili sauce, place the lemon grass, ginger, garlic, shallots, chillies, Garam Masala and turmeric in a heavy-based saucepan and fry until the shallots soften. Next, add the coconut milk and plum tomatoes, season and leave to simmer for five minutes.
· Next toss together the raw papaya and red onion slices and whisk together the lime juice, olive oil and sweet chilli sauce to make a dressing.
· Serve the griddled chicken in a mound, with the Swahili sauce drizzled over the top, and your papaya and red onion salad on the side. Garnish with coriander leaves.