4 chicken breast fillets
2 tablespoons olive oil
salt and pepper
2 tablespoons BBCC HEAVENLY HABANERO CHILLI SAUCE
2 tablespoons BBCC FIERY COCONUT CHILLI SAUCE
1/2 cup Greek style yogurt
1/4 cup coarsely chopped coriander
ripe mango slices
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.
Serve ripe mango slices on the side.