Every now and again I really get stuck in a rut at meal times. As you probably know by now, I love flavour. This is something that my kids don’t always agree with me on! And who can blame them right? I don’t remember eating the type of food I try to cook for them. Our meals were always the same most week days. I always knew Tuesday would be Lasagne, Friday would be fish fingers and we’d almost always have a roast on a Sunday. Nothing wrong with that. Absolutely not. It’s just not me these days.
So anyway, here I was feeling a bit stuck. Dinner needed to be quick and tasty. My fridge was also looking a bit on the bare side. I therefore decided to get some inspiration from my recipe books, and I came across this little beauty. To make matters better, I had all of the ingredients to hand. That is always a bonus. Especially when you live in the back end of nowhere.
This recipe is lifted straight from Nigel Slaters classic guide to comfort food. It really did hit all the right notes and was so easy to make.
400g Chicken fillets
1 medium sized red chilli, seeded and chopped
1tsp dried chilli powder
2 pinches of saffron
2 cloves of garlic, peeled and chopped
Handful of mint leaves (about 20)
4 tbsp olive oil
Juice of 1 lemon
Halves of lemons to serve
Cut the chicken into finger size strips and pop into a dish. Blitz the fresh and dried Chillies, the garlic, saffron, most of the mint , olive oil and most of the lemon juice for about seconds until you have a lumpy marinade.
Spoon the marinade over the chicken strips and set aside for half an hour or so.
Next up, heat a frying pan (or you can use the grill) and lightly oil it. Add the chicken to the pan and gently fry for 4-5 minutes on each side until they are golden brown in places (make sure the chilli doesn’t burn). Season the dish with some salt and the remaining mint and lemon juice.
I served this (as suggested by Nigel Slater) with some well buttered couscous, flecked with coriander and coriander. I also added a blob of Creme Fraiche on top, which I mixed some finely chopped mint leaves into.
Bon appetite lovely people! I hope you enjoy it as much as we did.