Instructions

Preheat the oven to 325ºF/170ºC/ gas mark 3.

Put the raw chicken fillets into a large mixing bowl along with the oil, garlic and spices and mix well to coat the chicken. Place on a preheated baking tray and roast for15-20 minutes, until cooked.

In a different bowl, mix the sugar into the lime juice and once dissolved add the diced mango, spring onions,chilli flakes, coriander, salad leaves,pomegranate and Boilíe pearls and mix well.

Once the chicken is ready, add any of the cooking juices to the salsaand serve straight away.


To make this dish go further, prepare some couscous and adorn it with chopped red onion, crunchy peppers, chicken stock, a little oil and a generous hand full of chopped parsley and basil.

  • 4 skinless chicken fillets
  • 1 tbsp Boilíe oil
  • 1 garlic clove, crushed
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1 tsp of cinnamon
  • 1 medium mango, peeled and cut
  • into small dice
  • 2 spring onions, finely sliced
  • 1 pinch of chilli flakes
  • 1 small handful of fresh coriander,
  • finely chopped
  • The juice of a lime
  • 1 tsp of sugar
  • 1 pack Boilíe pearls filled with
  • basil pesto
  • 1 pomegranate, deseeded
  • A small packet of salad