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Gratinated pine nut-basil chicken with saffron mayo

Gratinated pine nut-basil chicken with saffron mayo

Gratinated pine nut-basil chicken with saffron mayo

PT45M

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1
Mix together all the ingredients for the marinade and rub it on the chicken slices. Leave to marinate for 20 minutes
  • 1 tbsp of olive oil
  • 1 lemon
  • 1/4 tsp turmeric
  • 1/2 tsp green chillies
  • 1/2 tsp ginger
  • 1/4 tsp garam masala
2
Mix together all the ingredients for the masala cheese and then chill
  • 40g of mozzarella cheese
  • 40g of mature cheddar
  • 1 red onion
  • 1/4 tsp green chillies
  • 1/4 tsp ginger
  • 1 tsp basil
  • 1/4 tsp chaat masala
  • 1 tbsp of pine nuts
3
To make the dip, very briefly dry roast the saffron in a small frying pan over a very low heat, then soak it in 2 tablespoons of hot water for 30 minutes
  • 1/2 tsp saffron
  • 2 tbsp of water
4
Mix together the Greek yogurt and mayonnaise, then stir in the saffron water. Add the lemon juice, fennel seeds, cardamom, sugar and salt, mix well and pass through a very fine sieve. Store in the fridge
  • 6 tbsp of Greek yoghurt
  • 2 tbsp of mayonnaise
  • 1 lemon
  • 1/2 tsp fennel seeds
  • 0.25g of caster sugar
  • salt
  • 1/4 tsp cardamom seeds
5
Sear the chicken pieces on a chargrill pan until they are almost cooked. Arrange on a baking tray, sprinkle the cheese mix on top and flash under a hot grill for 1 minute, or place in an oven preheated to 190°C/Gas Mark 5 for 3 minutes, until browned and bubbling
  • 1 boneless and skinless chicken breast
6
To serve, pile the chicken on to plates and serve with the dip on the side

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