Slow-Roasted Boneless Pork Loin Stuffed with Chestnuts and Cranberries by Laura Cassai
This is another slow-roasted, mouth-watering roast pork dish that brings back the fondest memories o...
200 g (6 oz) skinless, boneless chicken breast cut into 1 cm ( 1/2 inch) thin pieces
Extra virgin olive oil cooking spray
1/4 tsp salt
2 Tbs coriander, minced
2 limes, juiced
1 1/2 Tbs avocado oil
Salt, to taste
2 tomatoes, chopped
2 white onions, finely chopped
1 lime, juiced
1 avocado, peeled and diced
Salt and pepper, to taste
NOTE: If you can't get avocado oil, use any high-quality cooking oil.
Place the chicken pieces into a sealable plastic bag or container with an airtight lid.
Prepare the marinade by putting all the ingredients in a large bowl, toss and let stand for 3 minutes.
Add the marinade to the chicken pieces and allow to marinate for at least 2–3 hours then remove chicken from marinade. Discard marinade. Sprinkle chicken evenly with about 1/4 teaspoon salt.
Preheat your barbeque grill to medium high, 200°C (400°F).
Coat the pan with oil and heat on the barbeque.
Add chicken to pan and cook for 5–6 minutes on each side or until done.
To prepare salsa, combine the ingredients in a medium bowl. Add the avocado at the last minute to keep it from discoloring. Combine gently and serve with (or over) the pan-grilled chicken.