Mango Saffron

It all started when…

AS GLAZE AND MARINADE FOR CHICKEN

4 Chicken breasts

½ jar Mango Saffrom

50ml Sherry Vinegar

Salt & White pepper

FINELY SLICED -

4 Spring onions

1 clove of garlic

1 small red chilli

2 teaspoons Sesame oil

Marinate chicken breasts for a couple of hours

TO COOK – Remove breasts from marinade - keep marinade, seal breasts in a hot pan with a little oil, once sealed add leftover marinade and finish in the oven. Serve with steamed rice.