Recipe of the week: (Not Too Hot) Chilli Chicken!

I have cooked this meal for my family keeping in mind that they are not all that keen on all things hot and spicy. Despite the name, this has a balance of the right flavours without the burn of some chilli dishes. That being said, you could use a whole chilli where I’ve used half if you want that extra bite, or you could also keep the seeds in.
½ seeded red chilli
½ seeded green chilli
1 stick spring onion
1 clove of garlic
½ medium red capsicum
Juice of ½ fresh lemon
Small handful fresh parsley
A little himalayan salt
2 tbsp. extra virgin olive oil
Chicken breast fillets or chicken tenderloins
Simply pop all of the ingredients above, apart from the chicken, into a small food processor and blitz for approx. 15-20 seconds or until a chunky paste forms. You could use a mortar and pestle here. It will just take a little longer.
Place the chicken in a shallow dish and cover with marinate, leaving for 20 minutes in the fridge before grilling on the BBQ over a low heat.
Serve on a bed of fresh, crispy cos lettuce, with some homemade sweet potato fries and a wedge of lime.
As BBQ weather is drawing nearer, this may just become our new weekly dish 😉
Enjoy ♥ Sharon

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