RAMADAN FOOD DIARIES: GRILLED PERI-CHICKEN STEAK

This is such a beautiful recipe if you’re short in time and you want something flavorsome. It’s my go-to recipe and one that I prepare the most.

INGREDIENTS

Chicken marinade:

• 2 lbs chicken breast fillets

• 2 tbsp of lemon and herb dry peri peri rub (You can use any!)

• 2 tbsp of tomato ketchup

• 2 tbsp of bbq sauce

• 1 tsp of salt

• 1 tsp pepper

• 1 tbsp soya sauce

• 1 tsp paprika

• 2 tsp of mixed Italian herbs

• 1 tsp red chilli flakes

• A sachet of peppercorn sauce (So much simpler, you just add milk!)

• Sliced Haloumi cheese

Salad ingredients:

• A mixed leaf salad bag

• Cherry tomatoes

• Pomegranates

• Garlic and herb salad dressing

Mediterranean vegetables:

• 2 courgettes

• 2 aubergines

• 3 bell peppers

• 2 red onions

• A pack of small vine ripe plum tomatoes

Creamy mashed potato:

• 4-5 big potatoes

• Some milk

• Some grated cheddar cheese

• 1 tbsp of butter

METHOD

1. In a bowl add all the chicken marinade ingredients with the chicken breast fillets and mix together (Refrigerate this for a few hours before cooking)

2. Place the marinated chicken with some olive oil in a griddle pan on a high flame and cook until each side is golden for about 5 mins. (Make sure you don’t dry out the sauce)

3. Then put the chicken a low heat and cook the chicken until it is succulent and tender on the inside.

4. In a clean griddle pan, place your sliced Haloumi cheese with a little olive oil and grill this until the Haloumi cheese has melted and browned. (Avoid over cooking as this can cause a rubbery texture of the Haloumi.)

5. Chop all the Mediterranean vegetables and place them on an oven tray, drizzle some olive oil over this and place in the oven at gas mark 6 for about 5-10 minutes until there is a chargrilled effect on the vegetables and they are soft but crunchy.

6. Prepare the peppercorn sauce by mixing the sachet contents with milk and whisking this on a high heat until smooth and creamy.

7. Peel and boil your potatoes in a separate pan, mash the potatoes and add milk, cheddar cheese and some butter to get a creamy consistency.

8. Then serve the grilled chicken with all the sides.