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• 4 pieces Chicken fillet scored (prick surface with a knife)

• 3 tablespoon yoghurt

• 1 tsp Harissa paste

• Juice of 1/2 lemon

• Salt

• Chilli lemon flakes

• 1 tsp paprika

• 2 tsp mochahcos spice

• Garlic

• 1 tsp Lemon and black pepper Ina parmans

• 1 tsp Mexican spice

• 1 tablespoon olive oil or butter


Marinate for 3 hours, cook in a pan till just done +-8mins as it still needs to be grilled. (leave the sauce from the chicken in the pan as you will use this for your sauce). Place chicken on a foiled pan or grid and grill on high for +-10mins. Turn chicken after 5mins. Place on a board and slice chicken.

Creamy Sauce:

• Remainder sauce from chicken

• 2 cloves of garlic sliced

• 2 green Chillies slit

• 1/4 cup Fresh cream

• Cherry or whole tomatoes cut in halves

• 1/2 cup portebello Mushroom(can use any mushroom of choice)

• 2 tablespoon Calistos Peri Peri

• 1 tsp Lemon and black pepper

• Juice of 1/4 Lemon

• Coarse black pepper

• Parsley

• Salt to taste

• Water


Heat the pan with the remainder sauce from chicken, add garlic, parsley , chillies ,mushroom and tomatoes. Braise over meduim heat for 10mins. Add your spices and braise for 1min. Add remaining ingredients. Adjust spices and liquid ingredients.

Once sauce is cooked add chicken slices. Cook for 5mins. In a separate pan fry a handful of tomatoes and mushroom with coarse black pepper and lemon pepper spices. Throw over chicken garnish with parsley and coriander.



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