Hello again Chilli People,
On Monday, Lynne whipped up this remarkable dish for Aaron, Lindsay and myself. Perfect for a summer's eve.
It feels like summer here today. Those of you who need to, don't forget to wind your clocks forward this weekend. Next weekend, all those who don't bother are invited to come have a taste and a visit at the Good Food Show in Brisbane. It will be held 4-6th of November at the Exhibition Centre.
We will be on F32 sharing the stand with Diego's Tortilla Factory. Come by for a Gold Habanero Quesadilla.
I promise to bring stacks of our Gold Habanero Hot sauce, which can be harder to find than some of our other sauces.
By the way, I hear Woolworths stores in NSW and Qld are starting
to stock the Red Cayenne Chilli Sauce with Lime again, back by popular demand. Keep an eye out for it, next to the Green Jalapeno, and Fiery Coconut, in the sauce section. Or just ask
your local Grocery Manager to get it for you from Manassen Foods, our distributor to Woolies.
Love and Good Food to all the Bolands.
FIERY COCONUT MANGO CHICKEN BREASTS
with ALMOND RICE PILAF
4 chicken breast fillets
2 tablespoons olive oil
salt and pepper
2 tablespoons GOLD HABANERO CHILLI SAUCE with Mango
2 tablespoons FIERY COCONUT CHILLI SAUCE with Curry and Ginger
1/2 cup Greek style yogurt
1/4 cup coarsely chopped coriander
Brown chicken breast fillets in hot oil on both sides. Season with salt and pepper. Mix together chilli sauces and yogurt. Turn heat to low and pour yogurt mixture over chicken. Cover with a lid and cook gently for 15 minutes.
ALMOND RICE PILAF
2 cups long grain white rice
2 tablespoons vegetable oil
1/2 large onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken stock
1/4 cup currants and/or finely chopped dried apricots
1/4 cup toasted slivered almonds
Saute rice and onion together in hot oil until golden. Add garlic, stir briefly.
Pour over broth, turn heat to low and cover with lid. Steam for 15 minutes or until all liquid has been absorbed. Stir in dried fruit and nuts, replace lid and allow to sit 2 minutes. To mould rice, scoop with a plastic measuring cup and press in firmly with the back of a spoon. Turn out rice onto each plate. Place a chicken fillet on the side, drizzle with yogurt sauce and sprinkle with coriander.
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