200g of chicken fillet
100g rocket leaves
½ an avocado
1 red pepper
1 large onion
30ml crème fraiche
5g of piri piri seasoning
100ml chicken stock
20ml red wine
30g brown sugar
1. Heat the oven to 175C. Marinate the chicken fillet in piri piri seasoning for min 30 mins - but 24 hours if possible.
2. Place the marinated chicken in an oven proof dish with the chicken stock, cover with foil and cook for 30 minutes until the chicken is fully cooked yet still moist.
3. Roast a red pepper in the oven, for about 10 mins, while chicken is cooking. Peel, seed and slice when ready.
4. Dice a red onion and fry with the red wine and brown sugar for about 8 minutes and allow to cool. Peel and half the avocado, wash the rocket and zest a lime adding it to the crème fraîche.
To serve toss the rocket leaves in lime and oil, top with roasted red pepper and red onion. Fan the avocado over the warm sliced spicy chicken. Drizzle with the lime and crème fraîche.