• 2fresh mangoes (diced)
  • 200g cup crushed pineapple
  • 1/4 red bell pepper (coarsely chopped)
  • 1/4 green bell pepper (coarsely chopped)
  • 1 jalapeno pepper (seeded and minced finely) (optional)
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic (minced finely)
  • 1 shallot (finely diced)
  • 2 tablespoons fresh cilantro (chopped)
  • 2 teaspoons fresh lime juice
  • 1/8 teaspoon red pepper flakes (optional)
  • salt and pepper ( to season)
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1/8 teaspoon onion powder
  • 4 boneless chicken breasts

Method:

Mix the seven spices & save for future use in a spice shaker

Sprinkle over chicken to cover both sides

Heat about a tablespoon of butter in a cast iron skillet ( on low heat until melted, then turn it up)

Place chicken in hot pan and cook till dark in colour (about 4 minutes per side or until juices are clear)

Allow to rest a couple of minutes on warm plate

Spoon some mango salsa on top and serve