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Make Mark David's delicious spicy corn-fed chicken with red pepper salsa

PUBLISHED: 17:39 27 April 2010 | UPDATED: 17:06 20 February 2013

Slash the chicken breasts diagonally and rub with the spice mix and oregano

Slash the chicken breasts diagonally and rub with the spice mix and oregano

Impress your friends and family with this easy supper dish

Corn-fed chicken breasts with red pepper salsa

This easy supper dish serves four. For recipe instructions, double click on photo at right.


4 corn-fed chicken breasts

1 tablespoon Marks spice mix (see below)

Olive oil and butter for frying

Juice ofone lemon

1 glass white wine

Large pinch dried oregano


For the salsa

1 large red pepper, de-seeded and finely sliced

2 large tomatoes, diced small

2 spring onions, chopped

2 cloves garlic, finely chopped

1 tablespoon chopped fresh coriander

Splash white wine vinegar with 1 tablespoon olive oil

Large pinch white sugar


For Mark's special spice mix:

1 tablespoon each of cumin, coriander, black onion, cardamom pods, fennel in seed form

Dry fry 3 mins, crush in pestle and mortar, remove cardamom husks, keep forever in a kilner jar.

For further details on Mark David's cookery school, contact The Cooking Experience Ltd, The Chapel House, 9 High Street, Hadleigh, Suffolk, IP7 5AH. Tel: 1473 827568


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