CLASSIC CHICKEN CIABATTA

Serves 2 Preparation time 20-25 minutes, plus marinating Cooking time 15-20 minutes

INGREDIENTS

• 2 skinless chicken breasts

• ½ tbsp toasted sesame seeds

• 1 tbsp brown sugar

• 15g/½oz sundried tomatoes

• 1 large ciabatta

• Extra virgin olive oil, for brushing. • Rocket and fresh basil leaves, to serve

For the marinade

• 1 bird’s-eye chilli, deseeded and finely chopped

• 1 tbsp grated fresh ginger

• 2 cloves garlic, crushed

• ¾ juice from 1 lime (reserve the rest for the sauce)

• 2 tsp white wine vinegar

• 1 tbsp extra virgin olive oil

• 2 tsp mixed turmeric and paprika • Salt and freshly ground black pepper

For the sauce

• 1 bird’s-eye chilli, deseeded and finely chopped

• 1 tbsp grated fresh ginger

• 2 cloves garlic, crushed

• ½ tbsp toasted sesame seeds

• 1 tbsp brown sugar

• Reserved lime juice

• 1 mango, flesh coarsely chopped • 25ml/1fl oz mango juice

• A splash of Worcestershire sauce.

1. Start by making the marinade. Mix the chilli, ginger and garlic with the lime juice and white wine vinegar than add the oil and spice

mix and season with salt and freshly ground black pepper.

2. Put the chicken in a bowl, cover and coat with the marinade then refrigerate for at least 1 hour.

3. Remove the chicken from the marinade, sprinkle with sesame seeds and brown sugar. Set aside.

4. Cut the sundried tomatoes into strips. Cut the ciabatta into slices and brush one side with olive oil.

5. Mix the chilli, ginger and garlic with the toasted sesame seeds and brown sugar then mix with the remaining lime juice into a paste. Add the mango and juice then season with Worcestershire sauce.

6. When the BBQ is set to go, coat the chicken with the sauce and sear both sides on the hottest section then move to medium heat, basting with the sauce and turning occasionally.

7. Toast the ciabatta slices using a toaster, grill, or the BBQ.

8. Top the chicken breast with the sundried tomato slices and return to the hottest section of the BBQ.

9. Drizzle the ciabatta with olive oil. When the chicken is cooked, remove from the grill and arrange on top of the ciabatta. Drizzle with remaining sauce and a few extra sundried tomato slices, if liked.

10. Season with salt and freshly ground black pepper and serve with rocket and fresh basil leaves.