Cilantro Lime Salsa Chicken With Goats Cheese Accompanied With Garlic infused Brown Rice. An Explosion of Flavours.

Everyone loves my cilantro and lime baked fish, this time I used Chicken and put a slight twist on it by Adding deliciously tangy goats cheese, my mouth is salivating at the thought. This is a easy simple dish & you'll never guess it, it's actually quite healthy, a bonus right? I served the chicken with garlic brown rice with spring onions but you can always dish it up with anything you like, fries, baked potatoes or even a salad, you're the cook, you decide!

Actual quote from the brother, "I'd pay good money if I was served this in a restaurant" kinda boosted, but then again he says that about pretty much all my dishes :)

Ingredients for the chicken (serves 6)

2 whole baby chickens & 1 chicken fillet

5 garlic cloves minced

2 tbsp salt

1 tbsp pepper

1 1/2 tbsp paprika

3/4 tbsp red chilly powder

1/2 tbsp cumin powder

1/4 cup olive oil

Zest & juice of 1 large lemon & lime

100g crumbled goats cheese

1 cup chopped cherry tomatoes

1 cup diced sweet peppers

1 cup thinly sliced spring onions

3/4 cup chopped coriander

Ingredients for the roux (sauce thickener)

1 tbsp butter

1 tbsp flour

1 1/2 cup milk

Method

Prepare the chicken, put slits In each peice, this allows the marinades flavour to infuse throughout the whole chicken. Set aside for later. 

In a seperate bowl add all the marinade ingredients together and set aside. 

Get a small saucepan and make the roux. Heat the butter until it's melted then add in the flour, whisk vigorously untill all the flour is cooked out, add in the milk and continue whisking until it has thickened, leave it to cool for about 20 minutes.

Once the roux has cooled down, add it to the marinade, combine well then add in all the chicken & coat well. Let the chicken marinade for a few hours for maximum flavor.

Before baking the chicken, to get a more crisp skin, pan fry only the chicken pieces on both sides for about a minute (use tongs to place the chicken in the pan, this stops you from scooping up any of the sauces in the marinade bowl), transfer the chicken to a roasting dish, pour over the remaining marinade sauce on top of the chicken & bake for about 20 minutes on high, just before taking the chicken out put it under the grill for a further 10-15 minutes on high to brown and crisp up the chicken.

Serve immediately with whatever you prefer.

Bon Appetit!