Ingredients:
- 500 g skinless free range chicken tenderloins (or breast fillet sliced into bite size thick strips)
- 2 tsp nigella seeds
- 5 fresh cayenne peppers, fresh, seeded, quartered and sliced (or to taste)
- 1/4 shallot, sliced very thinly
Directions:
- To marinate the chicken, place tenderloins in a large ziplock bag, with juice of 3 1/2 key limes, nigella seeds, turmeric, curry powder, chillies and cayenne pepper. Mix well to evenly coat chicken with marinade.
- Seal bag and place in fridge for at least 4 hours (or overnight).
- Add curry powder to large non-stick frypan on high heat.
- After 1 minute, add olive oil (for cooking) and mix with curry powder.
- When oil is hot, sprinkle 1tsp of the brown sugar and dissolve.
- Add marinated chicken, reserve excess marinade.
- Cook for 4-5 minutes on high heat. Move chicken around in pan to ensure sugar does not burn.
- Sprinkle 1tsp of the brown sugar on top of the chicken, then turn immediately.
- Cook on high heat for 1 minute, then add reserved marinade, cover and simmer on low heat for 8 minutes (until tender and cooked through).
- Take chicken out of frypan (set aside).
- Make reduction using pan juices by adding 1 tsp of the brown sugar and juice of 1 key lime to the frypan. Raise heat to medium and reduce until slightly thicker. Set aside.
- To make the salad, mix spinach and shallots in large bowl. Whisk oil and vinegar and juice of 1/2 key lime to make dressing. Toss the dressing through the salad well.
- Gently toss through the tomatoes and blood orange segments.
- For serving, place salad on platter or in individual bowls.
- Place warm chicken pieces on top of salad. Drizzle with reduction from the frypan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.32 Kcal (784 kJ) | ||
| Calories from fat | 111.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.37g | 19% | |
|---|---|---|---|
| Sodium | 51.14mg | 2% | |
| Potassium | 823.21mg | 18% | |
| Total Carbs | 17.74g | 6% | |
| Sugars | 11.75g | 47% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 4g | 8% | |
| Vitamin C | 58.2mg | 97% | |
| Iron | 1.8mg | 10% | |
| Calcium | 89.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 63.9 Kcal (268 kJ) | ||
| Calories from fat | 37.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 19% | |
|---|---|---|---|
| Sodium | 17.44mg | 2% | |
| Potassium | 280.83mg | 18% | |
| Total Carbs | 6.05g | 6% | |
| Sugars | 4.01g | 47% | |
| Dietary Fiber | 1.36g | 16% | |
| Protein | 1.36g | 8% | |
| Vitamin C | 19.9mg | 97% | |
| Iron | 0.6mg | 10% | |
| Calcium | 30.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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