Simple, sweet and spicy, marinate overnight if possible or at least 4 hours.
Serves 2
2 Free range chicken breasts
Marinade
2 red chillies, chopped
2 cloves garlic, chopped
1 teaspoon smoked paprika
1 teaspoon sugar
sprig of thyme, chopped
juice of 1 lime
2 tablespoons sunflower oil
salt & black pepper
Place the chicken breasts in a deep dish, blend all the marinade ingredients together and pour over the chicken and place in the fridge.
To cook, heat the pan and fry the chicken over a medium heat until fully cooked, check temperature 75c with digital probe, serve with the pan juices or if you have some wine to hand, remove the chicken and keep warm, to the pan juices add a dash of wine, boil up, add a knob of butter just to add a little gloss to the sauce. Taste for seasoning and serve with the sliced chicken, a bowl of stir fry greens and maybe some jasmine rice would be prefect.