 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
Chicken with Spicy Ruby Chard Salsa |
||||||||||||||||||
|
||||||||||||||||||
 |
||||||||||||||||||
Ingredients:
| ||||||||||||||||||
| Method : | ||||||||||||||||||
| 1. Marinade the chicken in lemon zest and juice and half the chilli for at least an hour in the fridge. 2. Finely chop the chilli, courgette and pepper. Place in a large bowl. Add trimmed and chopped ruby chard, tomatoes and the chopped mint. 3. Pour over half the oil, mix thoroughly and set aside. 4. Heat the rest of the oil in a frying pan, remove the chicken from the marinade and add to the pan. Cook for about 5 minutes, then add half the salsa mix. Cook for another few minutes until chicken is cooked. 5. Serve with the rest of the salsa cold on the side, some boiled new potatoes and a good mayonaise. |
||||||||||||||||||
