Peter and Emily Andre's chicken, mixed pepper & black bean Mexican feast recipe
As we continue our sleep revolution to help the nation enjoy a better night’s kip, Dr Emily Andre and husband Peter share the tips and ingredients that help them have a restful night.
Ingredients1 packet Chicken mini fillets2 tbsp Ras El Hanout or Cajun spice1 tbsp Dried oregano1 Lemon, juice and zestSalt & pepper to tasteOlive oil
Tacos1 packet microwave wholemeal riceVegetable oil for frying400g Black beans, drained and rinsed1 Onion, chopped2 Garlic cloves, minced1 Red pepper, chopped1 green pepper, chopped1 tsp Chipotle paste1 tsp Ground cumin1 tsp Ground coriander 1 Lime, juice and zestSmall bunch of fresh coriander leavesSalt & pepper to taste
Guacamole2 Ripe avocados, stone removed and roughly chopped2 limes, juice & zest1 Garlic clove, minced2 Salad tomatoes, deseeded and cut into small cubes1 Red chilled, seeds removed (optional) and finely chopped.Small handful of fresh corianderSalt & pepper to taste
Pomegranate and Herb Salsa2 Pomegranates, seeds removed1/2 small Red onion, finely chopped1 tbsp red wine vinegarSmall bunch mint, choppedSmall bunch coriander, choppedSmall bunch flat leaf parsley, chopped1 Packet of wholemeal flour tortillasHalf Iceberg lettuce, shreddedSmall pot of Natural yogurt
Method1. In a small bowl place the chicken fillets and combine the spice, oregano, juice and zest of the lemon, salt and pepper, olive oil. Set to one side.2. To make the guacamole, mash up the avocados with the back of a fork in a bowl. Add the juice of the limes, garlic, tomatoes, chilli if using, coriander and seasoning. Mix well and transfer to a serving bowl.3. For the salsa, combine the pomegranates seeds, red onion, red wine vinegar, mint, coriander and parsley. Place in a serving bowl.4. To make the tacos, microwave the rice as per packet instructions. In a medium hot frying pan add a small amount of oil and gently cook the onions until lightly browned. Add the garlic and spices and cook for another 2 minutes, stirring continuously. If it becomes dry add a splash of water.5. Then add the peppers and cook until they begin to soften. Add the beans and rice, stir until warmed through. Take the pan off the heat and finish with the lime juice and zest. Serve in a bowl with the coriander.6. Now pan fry the chicken fillets, turning until cooked through.7. Serve all the dishes with separate bowls of shredded lettuce, yoghurt and warm tortillas.