Bring the sun home with this exciting and easy way with chicken. An ideal dinner idea for during the week.
4 bone-in chicken thighs
1 green chilli pepper
2 cloves garlic
1 small bunch coriander
2 ruby grapefruit
1 small bunch mint
1 bunch watercress
1 bunch French radishes
75 ml Tequila
2 tablespoons olive oil (2 tablespoons)
1 teaspoon whole grain mustard (1 teaspoon)
Preheat an oven to 220°C. Rinse the limes. Finely chop the chilli, garlic and coriander. Grate the zest from the limes.
Place the chicken thighs in a bowl with the lime zest, garlic, coriander and chilli. Squeeze the juice of 1 lime over the chicken and add the tequila, salt and pepper. Mix all the ingredients well together.
Place the chicken thighs in a roasting dish and roast in the oven for 30-35 minutes.
Peel the grapefruit and thinly slice. Pick the mint leaves, cut the stalks off the watercress and remove the leaves from the radishes. Wash the radishes and cut lengthways in quarters. Add them to the watercress along with the mint leaves and grapefruit slices.
Mix 2 tablespoons olive oil with 1 teaspoon grain mustard and the juice from the remaining lime; mix through the salad. Divide between 2 plates, lay the chicken on top and serve.