Polenta topped with Orange Cumin Chicken Breast, Mild Chakalaka, Roast Broccolini, Garlic Butter Prawns and Grilled Button Mushroom

Polenta topped with Orange Cumin Chicken Breast, Mild Chakalaka, Roast Broccolini, Garlic Butter Prawns and Grilled Button Mushroom + Stuffed Garlic Cherry Tomato.

Ingredients

1 x Packet Polenta

2 x Free Range Chicken Breast

1 x Tin of All Gold Mild & Spicy Chakalaka

1 x Pkt Button mushrooms

1 x Bunch Broccolini

1 x 150g Prawns

5 x Chopped Garlic Cloves

1 x pkt Cherry Tomatoes

Note: Make sure you marinade chicken for 30 min before you start. Also remember to preheat your oven to 180 C.

Chicken Marinade -

1 x 1/2 Cup orange juice (concentrate cordial)

1 Tbl spoons Ground Cumin

2 Tbl spoon Tomato Paste

1 Tbl spoon vinegar

1 Tbl spoon Oil

2 Cloves Crushed Garlic

2 Tbl Spoon Honey

Mix all ingredients in a bowl and place chicken breast in bowl and marinade for a minimum of 30 min.

Polenta

Method:

Boil water then mix 1 up of polenta in a pot into a thick paste using cold water. Place pot on stove at high heat and top up with 3 cups boiled water until boiling. close pot and leave to boil at medium heat for about 20 min. Once boiled add more polenta in 1/4 cups and mix until you get a firm consistency.

Orange Cumin Chicken Breast

Method:

Place chicken in greased oven tray and place on middle rack in oven at 180 C. Bake for 25min then switch to Grill until both sides are golden brown.

Broccolini and Mushroom

Method:

Sprinkle mushroom with Italian herbs and salt, ad 1 tea spoon vinegar & 1 tea spoon Oil.

See below recipe for garlic stuffed cherry tomatoes.

Place all vegetables in one tray and bake below the chicken for 20 - 30 min.

Garlic stuffed Cherry Tomato

Method:

Wash cherry tomatoes under cold running tap. Place on chopping board and cut a little whole into each tomato.
Get the garlic and chop into fine pieces.
Stuff garlic pieces into hole in the tomato.Place all stuffed tomatoes in a seal-able container and add 20ml Olive oil and Vinegar, black pepper and all purpose seasoning.Seal container and place in fridge for 30 min.Remove from fridge and place in a casserole dish. Cover dish with foil and grill at 200 degrees Celsius for 15 - 30 min depending on size of cherry tomatoes.

Garlic butter Prawns

Method:

Put pan on stove and place 1 table spoon of butter 2. Allow oil to heat for a few minutes at medium heat then place peeled prawns in pan and saute for 5 to 10 minutes ( depending on size of prawns). Add in chopped garlic prawns and saute for another 2 minutes. Add salt to taste.

Mild & Spicy Chakalaka - Place contents of tin in bowl and heat in microwave before serving.

Nice and easy :-) ....enjoy!