This is a long-time Barbi favourite. Seemingly easy, but can be deceptively difficult to get perfect! A fruity, slightly exotic recipe that I created following a somewhat rambling tour around Tuscany - one too many Sangiovese's and you've burnt the Ciabatta!
Serves 2
Ingredients
2 skinless chicken breasts1 large Ciabatta
15g sundried tomatoes
1 Mango, coarsely chopped
25ml mango juice
10ml white wine vinegar
25ml extra virgin olive oil
1 lime, juiced
25g grated ginger
25g brown sugar
4 garlic cloves, crushed
1 or 2 birds eye chillies (to taste), finely chopped & deseeded
1 tbsp toasted sesame seeds
2 tsp mixed turmeric & paprika
Splash Worcestershire sauce
Sea salt & black pepper to taste
Rocket and basil to garnish
Method
- For the marinade; mix ½ chilies, ginger & garlic with ¾ lime juice & vinegar plus ½ oil add pinch of turmeric/paprika, black pepper & sea salt.
- For the sauce; Use rest of chili, garlic & ginger, 1/2 toasted sesame seeds & brown sugar, mix with remaining lime juice into a paste, slowly add mango juice and chopped mango. Season with Worcestershire sauce.
- Marinate chicken and refrigerate for at least 1 hour, remove and sprinkle remaining sesame seeds and sugar over chicken.
- Slice sundried tomato in strips and cut ciabatta/ciabatinni length ways, coat cut face of ciabatta/ciabatinni with olive oil.
- Coat chicken with sauce and sear both sides on hottest section of grill, then remove to medium heat, basting with sauce. Turn occasionally.
- Oil grill bars, place ciabatta cut face down on medium heat to warm through.
- Top the chicken with sun dried tomatoes and return to hottest section. Also transfer ciabatta to hottest section and sear outside.
- Remove ciabatta, drizzle with oil, place chicken on top, add remaining sauce and sundried tomato, garnish with rocket & basil and add top ciabatta.
From Brian George - President of The National BBQ Association www.nationalbbq.co.uk.
