BBQ Peri Peri Chicken Breast with Grilled Asparagus, Fennel and Orange Salad
What you'll need
1 teaspoon cooking oil
1⁄4mild red chilli
1⁄4mild green chilli
1⁄2clove garlic, sliced
1⁄2ripe tomato, roughly diced
1⁄2roasted capsicum, cleaned
salt and pepper to taste
zest and juice of1⁄2lemon
3 tablespoons extra virgin olive oil
1 chicken breast, Kiev cut, skin removed
3 asparagus spears
1 small fennel bulb, finely sliced
1⁄4cup coriander leaves
1 orange, segmented
The easy bit
For the marinade, heat the cooking oil in a pan, then lightly sweat off the onion, chillies and garlic. Add the paprika and cummin and toss.
Add the tomato, capsicum, and salt and pepper.
Put the tomato and capsicum mix into a food processor, then pour in lemon juice and 2 1⁄2 tablespoons of olive oil, and process until smooth.
When cool, brush the marinade on the chicken breast to coat lightly and set aside for 4 hours.
On a BBQ, cook chicken on one side to seal, then turn. It should take 7 to 10 minutes for a 150g breast to cook through. Try not to overcook it.
Lightly oil the asparagus, then place on the BBQ and cook for 1 minute on each side. Toss together the fennel, coriander, orange, remaining olive oil and salt and pepper. Serve with the cooked chicken and asparagus.