- 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