Blackened Chicken with Coriander Lime Sauce and Naan

Peel and mince the garlic. Pick and chop coriander leaves, discarding the stems. Finely shred the green cabbage. Thinly slice the Lebanese cucumber and the radish.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Preheat a grill pan or frying pan over a high heat. Pat chicken thighs dry and sprinkle over smoked paprika chicken spice mix and a drizzle of olive oil. Mix to coat the chicken with the spice mix. Add the chicken to the hot pan and cook for 6-7 minutes each side. Remove from pan and keep warm.

Tip! The seasoning on the chicken should char and produce a lovely smokey flavour.

Combine sliced jalapenos (to taste), coriander (reserve some leaves for garnish in step 5), minced garlic, Greek yoghurt, juice of half a lime, salt and pepper in a food processor or a blender and process until smooth.

Tip! Use less jalepenos if you prefer a milder dish.

Wipe down the griddle pan and place over a medium heat. Add the garlic naan to the pan and heat for 2-3 minutes each side to warm the naan.

Slice the chicken. Spread some green sauce on the naan and top with cabbage, cucumber, radish and sliced chicken. Squeeze over some lime juice and more green sauce (if desired) and garnish with reserved coriander.

Peel and mince the garlic. Pick and chop coriander leaves, discarding the stems. Finely shred the green cabbage. Thinly slice the Lebanese cucumber and the radish.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Preheat a grill pan or frying pan over a high heat. Pat chicken thighs dry and sprinkle over smoked paprika chicken spice mix and a drizzle of olive oil. Mix to coat the chicken with the spice mix. Add the chicken to the hot pan and cook for 6-7 minutes each side. Remove from pan and keep warm.

Tip! The seasoning on the chicken should char and produce a lovely smokey flavour.

Combine sliced jalapenos (to taste), coriander (reserve some leaves for garnish in step 5), minced garlic, Greek yoghurt, juice of half a lime, salt and pepper in a food processor or a blender and process until smooth.

Tip! Use less jalepenos if you prefer a milder dish.

Wipe down the griddle pan and place over a medium heat. Add the garlic naan to the pan and heat for 2-3 minutes each side to warm the naan.

Slice the chicken. Spread some green sauce on the naan and top with cabbage, cucumber, radish and sliced chicken. Squeeze over some lime juice and more green sauce (if desired) and garnish with reserved coriander.