Hmmm it's been a few months. But you never know, this might become regular like.
Today, a recipe for smoked chilli chicken with tamarillo, originally it was described as 'Chipotle-roasted chicken with plum and tarragon salad', but really, that's a bit boring.
300gm of chicken boobies
1 garlic clove, finely chopped
dried, smoked, chilli (I used adobo and poblano ,to give heat and a fruity flavour)
30ml olive oil
2T worcester sauce
2t tarragon leaves
1 stick celery, chopped
2 spring onions
red-wine vinegar or balsamic
salt and pepper for taste
The day before:
Chop chicken up into smallish bits.
Mix garlic, chopped chilli, olive oil, lemon zest, salt and paper together, mix chicken through.
Fry chicken, and while it's cooking mix:
tamarillos, tarragon, celery, spring onions, vinegar, salt and paper.
Combine all. Eat.
It improves for lunch the next day.