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Chicken with apricot and pistachio salsa
Chicken with apricot and pistachio salsa
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savor char-grilled chicken with apricot-pistachio salsa in just 30 mins.
Ingredients:
  • 35g pistachio
  • 3 large Red Royale potatoes
  • 1 garlic clove, crushed
  • 2.50 gm smoked paprika
  • 4 RSPCA Approved chicken breast fillets
  • 410g can Brand apricot halves in juice, drained, finely chopped
  • 82.50 ml fresh flat-leaf parsley, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • 21.00 gm lime juice
  • Mixed salad leaves, to serve
Instructions:
  • Lay the potatoes on a microwave-safe plate with paper towels, then microwave on high for about 4 minutes until just tender. Slice the potatoes thickly.
  • In a bowl, mix together oil and garlic. Toss potato with half of the oil mixture. Stir paprika into the remaining oil mixture and rub over chicken. Season to taste.
  • Preheat a barbecue grill or chargrill to medium-high heat. Grill chicken for 3-4 minutes on each side or until fully cooked.
  • Grill the potato for 2 minutes on each side until golden brown.
  • Mix together the apricot, pistachio, parsley, chili, and lime juice in a bowl. Add seasoning to taste. Drizzle the mixture over the chicken and serve with potatoes and salad.

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