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Pick n Pay

Ingredients

  • 1 tsp (5ml) coriander seeds

  • 1 tsp (5ml) cumin seeds

  • 1 tsp (5ml) cardamom pods

  • 1 tsp (5ml) cayenne pepper

  • ½ tsp (3ml) ground turmeric

  • 2 garlic cloves, chopped

  • 3cm knob ginger, grated

  • 3 Tbsp (45ml) olive oil

  • ⅓ cup (80ml) Seville orange marmalade

  • Juice and zest of 1 orange

  • 6 chicken breast fillets

Salsa

  • 1 cucumber, diced

  • 1 Granny Smith apple, diced

  • Handful mint, chopped

  • 1 red chilli, seeded and sliced

  • Juice of 1 lime

  • Salt and milled pepper

Method

  1. Toast coriander, cumin and cardamom together in a pan.

  2. Crush the toasted seeds and pods in a mortar and pestle. Remove cardamom husks.

  3. Mix crushed spices, cayenne pepper, turmeric, garlic and ginger together.

  4. Stir in 2 Tbsp (30ml) olive oil, marmalade, orange zest and juice.

  5. Cover chicken breasts with clingfilm and beat to flatten.

  6. Pour marinade over chicken and marinate for 15-30 minutes.

  7. Heat remaining oil in a pan and fry chicken breasts until cooked through and caramelised, about 8 minutes.

  8. Combine salsa ingredients and serve with chicken.

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