The Royal Chef At Home: Easy Seasonal Entertaining

1 FOR THE CHICKEN Flatten out with the palm of your hand, then slash the chicken breast in a few places (skin side) with a sharp knife. Place the chicken into a dish, cover and set aside in the fridge. 2 In a food processor blend the garlic, chilli, coriander seeds, olive oil, sherry vinegar, lime juice and orange juice. Season with salt and black pepper, then pour the mixture over the chicken and leave to marinate in the fridge for at least one hour.

3 FOR THE SALBITXADA SAUCE Pulse all of the ingredients to a chunky puree in a food processor and set aside. 4 Pat dry the chicken breasts with paper towel and either grill or pan fry until cooked (about 10 minutes depending on size). Place onto a serving dish and drizzle the Salbitxada sauce over the top just before serving.

46 THE ROYAL CHEF AT HOME