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
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.
Ingredients:
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

Seasoning
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
Seasoning
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