Green Chutney Chicken with Tilda Pulses & Rice Split Pea, Green Chilli & Coriander45 mins
- Serves 4
- Prep: 35 mins
- Cook: 10 mins
A delicious recipe by michelin star chef Bruno Loubet, using Tilda Pulses & Rice Split Pea, Green Chilli and Coriander.
- 4 pouches of Tilda Pulses & Rice Split Pea, Green Chilli & Coriander
- 1 green chilli
- 8 tbsp. natural yoghurt (5 tbsp for the green sauce and 3 tbsp for the olive oil)
- 2 tbsp. fresh coriander
- 25 mint leaves
- Juice of 1 lemon
- 1 tbsp. honey
- Cardamom seeds from 2 pods, crushed
- 60g shallots
- 4 small breasts of chicken, diced
- 4 tbsp. olive oil
- Salt and pepper
- 2 tbsp. toasted flaked almonds
In a blender, place the green chili, yoghurt, coriander, mint, lemon juice, honey, cardamom, shallots and process until you get a fine green sauce.
Pour the green sauce over the diced chicken, covering evenly. Cover with a cling film, place in the fridge and allow to marinate for 30 minutes.
Skewer the diced chicken and grill on a cast iron grill or barbeque.
Reduce the remaining of the sauce in a pan until thick enough to coat the chicken.
Heat up the Tilda Pulses & Rice pouch, & decant onto plates.
Share the chicken between the 4 plates and spoon over the green sauce.
Mix the olive oil with the remaining yoghurt, season to taste. Drizzle over the dish and then sprinkle the toasted flaked almonds