I’ve had a pesky little avocado sitting in my fridge for a while now.. I checked on it last night and it seemed ready for eating.
Avocado salsa is a lovely accompaniment to grilled marinated chicken.. Which is exactly what I made last night.
For the chicken:
2 Chicken breasts- chopped into cubes or strips
Juice of Half a lemon or lime (more or less to taste
Juice of Half a medium tomato
Hanful of chopped corriander
One medium onion-finely grated
1/4 teaspoon ground corriander
Salt and pepper to taste
Generous sprinkling of paprika (use less if you dont want heat, and you can substitue with chilli)
1-2 tablespoons of oil (optional)
2 Capsicums- chopped into cubes
- Mix everything together and allow to marinate for a few hours. If you dont have time, then dont worry too much. Skewer chicken and capsicum onto metal or bamboo skewers and place onto a lined baking dish.
- Bake in a very hot oven (250deg) for about 10-15 mins. A hot preheated oven ensures the chicken cooks quickly and prevents the juices from coming out, so you get moist chicken pieces.
For the avocado salsa:
One ripe avocado – chopped
One truss tomato – chopped
One tablespoon chopped onions- more or less to taste
Juice of one medium lemon or lime
Handful of chopped corriander
Salt to taste
Some oil- optional
- Mix all ingredients together except for the avocados, mix well and taste for seasoning. Add avocados and mix in last so they do not mush too much.
I served everything with baked potatos and garlic bread. Use your imagination!