Peruvian Chicken with Spicy Green Sauce Broccolini and Blistered Tomatoes

Peel and mince garlic. Thinly slice the spring onion. Trim the broccolini. Pick and chop the coriander leaves, discarding the stalks. Cut the lime in half and juice.

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

In a large bowl mix the soy sauce, juice of half a lime, 1 Tbsp olive oil, cumin & smoked paprika, dried oregano, salt and pepper. Add the chicken thighs to the bowl and stir to coat in the marinade. Set aside for 10 minutes.

In a medium pot, bring 1 1?2 cups water to a boil. Stir in the jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! You can use a rice cooker if you have one.

Heat frying pan on a medium-high heat. Drizzle the pan with olive oil. Place chicken thighs on the pan and cook for 5-6 minutes then flip and cook for another 5-6 minutes or until cooked through. In the last 5 minutes add the broccolini and cherry tomatoes to the grill to cook, turning after 3 minutes.

Tip! Chicken can be cooked on a barbeque if you prefer.

Combine jalapenos (to taste), coriander, spring onions, minced garlic, greek yoghurt, juice of half a lime, salt and pepper in a food processor or a blender and process until smooth.

Tip! Vary the heat in the sauce by using more or less jalapenos to your taste.

Divide the chicken, broccolini, blistered tomatoes and rice between serving plates and add a dollop of green sauce. Enjoy!

Peel and mince garlic. Thinly slice the spring onion. Trim the broccolini. Pick and chop the coriander leaves, discarding the stalks. Cut the lime in half and juice.

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

In a large bowl mix the soy sauce, juice of half a lime, 1 Tbsp olive oil, cumin & smoked paprika, dried oregano, salt and pepper. Add the chicken thighs to the bowl and stir to coat in the marinade. Set aside for 10 minutes.

In a medium pot, bring 1 1?2 cups water to a boil. Stir in the jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! You can use a rice cooker if you have one.

Heat frying pan on a medium-high heat. Drizzle the pan with olive oil. Place chicken thighs on the pan and cook for 5-6 minutes then flip and cook for another 5-6 minutes or until cooked through. In the last 5 minutes add the broccolini and cherry tomatoes to the grill to cook, turning after 3 minutes.

Tip! Chicken can be cooked on a barbeque if you prefer.

Combine jalapenos (to taste), coriander, spring onions, minced garlic, greek yoghurt, juice of half a lime, salt and pepper in a food processor or a blender and process until smooth.

Tip! Vary the heat in the sauce by using more or less jalapenos to your taste.

Divide the chicken, broccolini, blistered tomatoes and rice between serving plates and add a dollop of green sauce. Enjoy!