Sweet Chicken Breasts with Corn and Chilli Relish

Chicken cloaked in a gusty tomato and sesame glaze, pepper purée, and a punchy corn relish make great eating in this recipe by Alex MacKay
By Alex Mackay
Sweet Chicken Breasts with Corn and Chilli Relish
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 45 minutes
  • Effort: medium

Ingredients

For the red pepper purée

  • 75 ml extra virgin olive oil
  • 2 red peppers, seeds removed, finely chopped
  • 200 ml water

For the chicken

  • 1 tbsp vegetable oil
  • 4 x 150 g boneless chicken breast supremes
  • 1/2 tsp salt
  • pinches cayenne pepper
  • 50 ml Worcestershire sauce
  • 100 ml tomato juice
  • 3 tbsp clear honey
  • 1 tbsp grated ginger
  • 1 tbsp sesame seeds

For the chilli and corn relish

  • 4 tbsp sweetcorn
  • 3 tbsp vegetable oil
  • 1 tbsp clear honey
  • 1 red chilli, seeds removed, finely chopped
  • 1 lime, zest and juice
  • pinches cayenne pepper
  • pinches sugar

To serve

  • small small bunch rocket, shredded

Method

1. For the red pepper purée: heat the olive oil in a shallow saucepan and cook the peppers for 5 minutes, until they start to soften.

2. Pour in the water, bring to the boil and simmer for 10 minutes, until the peppers are completely soft and the liquid has all but evaporated.

3. Transfer to a blender and liquidise until smooth. Season with salt, a touch of sugar, and some cayenne pepper and set aside.

4. For the chicken: preheat the oven to 200C/gas 6. Heat an ovenproof frying pan with the groundnut oil. Season the chicken breasts with salt and cayenne pepper, and fry for 2 minutes each side until golden.

5. Remove the chicken from the pan and add the Worcestershire sauce, tomato juice, honey and ginger. Bring to the boil and simmer for 1 minute.

6. Return the chicken to the pan and transfer to the oven - cook for 5 minutes. Turn the chicken supremes over, sprinkle with the sesame seeds, and cook for a further 5-6 minutes, until the chicken is just cooked through and the liquid has reduced to a glaze. While the chicken is cooking, make the corn relish.

7. For the corn relish, heat the oil in a frying pan and add the corn; fry for 2 minutes.

8. Add the honey, chilli, lime juice and lime zest. Season well with salt, cayenne and sugar and set aside.

9. To serve: divide the rocket leaves between 4 plates, place a spoonful of pepper purée in the centre of each, top with a chicken breast and spoon over the corn relish.

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