4 Chicken Breasts, skinned
450g Bramley Apples, peeled and cored
2 Shallots, chopped
1 Garlic Clove, chopped
1 Red Chilli, deseeded and chopped
2 tbsps Thyme, chopped
Half tsp Ground Black Pepper
1 tbsp White Wine Vinegar
1 tbsp Soy Sauce
400g Can Chopped Tomatoes
Place the apples, shallots, garlic, chilli, thyme, pepper, vinegar and soy sauce in a food processor and blend to a paste. Pour into a shallow, non-metallic dish.
Slash the chicken with a knife, then add to the marinade and stir to coat. Cover and leave for 10 minutes (or two hours in the fridge). Preheat the grill to high and place the chicken on a grill rack. Cook for 10-15 minutes, turning once, until the chicken begins to char on both sides.
Meanwhile, place the remaining marinade in a pan with the tomatoes and bring to the boil. Simmer for five minutes, or until thickened. To serve, arrange the chicken on a bed of rice and spoon over the sauce.
Source: Delicious Magazine
Cut from the breast and boneless, but with the skin still on to preserve the flavour and moisture while cooking. Grill, fry, barbecue or stir-fry or...