Grilled Chicken with Peach Salsa
INGREDIENTS
For the Chicken:
4 small chicken breasts
1 tbsp olive oil plus extra to drizzle
1 tbsp honey
1 tsp smoked paprika
1 tsp cumin
1 tbsp soy sauce
Salt and pepper to taste
For the Rice:
1 cup Jasmine Rice
1/2 tsp salt
Water
For the Peach Salsa:
3 large nectarines or peaches, ripe (but not overly soft) diced into 1 1/2cm dice
1 (3/4cup) small red onion, very finely diced
½ red bell pepper, finely diced
1 medium tomato, finely diced
1 jalapeno, very finely diced
1/4 cup coriander, finely chopped
¼ cup fresh lime juice
1/4 tsp salt and pepper more to taste
1 disk feta cheese, crumble
Cos lettuce leaves, to serve
METHOD
For the rice:
Measure the rice into a bowl and cover it with water. Soak for at least 30 minutes or longer if you have time. Drain the soaked rice and
rinse 2-3 times. Place rice and 1 cup of water into a pot over medium heat, cover, and bring to a simmer. Steam the rice for 10-12 minutes.
Using a large spatula, turn the rice. Once cooked, remove the rice from the heat and keep it covered until ready to serve.
For the peach salsa:
Gently wash the peaches to remove the fuzz. Rinse under cold water.
Dice the peaches, tomato, onion, bell pepper, jalapeno, and coriander and add to a medium bowl. Add the lemon juice, salt, and pepper, and gently toss to combine. Adjust the lime and salt to your preference.
For the grilled chicken:
Combine the olive oil, honey, paprika, cumin, soy sauce, and pepper. Brush the chicken with this mixture and reserve some for later.
Heat a Le Creuset Signature Skillet Grill to medium heat. Cook the chicken for 3-4 minutes on each side, depending on the thickness of the chicken. Brush with the remaining marinade and cook until the juice of the chicken is clear.
To Assemble:
Place 4-6 whole cos lettuce leaves on a plate facing right up. Spoon the rice into each lettuce leaf, top with thinly sliced chicken breast, peach salsa. Sprinkle with feta and garnish with fresh coriander.