Serves 2 Ingredients: 2 6oz chicken breasts For marinade 1 tsp ground turmeric ½ tsp ground cardamon ½ tsp ground cloves 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground fenugreek 1 tsp allspice 1 tsp ground black pepper 1 tsp ground nutmeg Juice from 1 x lime 1 garlic clove crushed 2 spring onions chopped 1 red scotch bonnet pepper – deseeded + finely chopped 1 tbsp sunflower oil Pinch of salt 100ml chicken stock 2 sweet potato fondants 100g baby spinach Knob of butter Pinch of ground nutmeg + seasoning For the sauce 6 yellow sweet + sour Goldew peppers 250ml white wine 125ml double cream Knob of butter 1 x shallot – peeled + chopped
Method: Wash the chicken breasts with the lime juice. Mix all ingredients for the marinade with the sunflower oil. Coat the chicken breast in the marinade for up to 24 hours. Take off the excess marinade and pan fry the chicken breasts. Then put back into the pan with the excess marinade and moisten chicken with chicken stock. Once you have prepared your vegetables (see below), then place your chicken in a moderate oven and cook for approximately 20 minutes. Peel sweet potatoes and cut into a barrel shape, pour vegetable stock over ¾ of way up to potatoes and poach in oven until soft. Take potatoes out of oven and pan-fry the top that was not covered in vegetable stock. Flash fry spinach with butter, pinch of ground nutmeg and season to taste. Finely chop the Goldew peppers and shallots and then sweat the shallot in pan with butter and add the peppers. Add white wine and reduce by half then stir in the double cream until sauce thickens. Then liquidise and pass through a sieve. Arrange your chicken, vegetables and sauce on main course plate. Recipe by Thornley Grant