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Blackened Chicken with Roasted Red Pepper and Avocado Salsa

Serves 4

1 tsp chilli powder

1 tsp sweet paprika

1 tsp garlic salt (optional)

1 tbsp chopped fresh thyme

1 tbsp chopped fresh flat-leaf parsley, plus extra sprigs to garnish

4 tbsp olive oil

4 x 200g (7oz) large skinned chicken breast fillets, at room temperature

salt and freshly ground black pepper

For the salsa

1 large red pepper

1 tbsp chilli oil (see page 219 or shop-bought)

1 garlic clove, peeled and crushed

1 medium-hot red chilli, seeded and finely chopped

juice of 1 lime

1 tbsp chopped fresh mixed herbs (such as coriander and parsley)

1 ripe avocado

This dish is a favourite of mine during barbecue season. If you make a double quantity of the spice mixture and keep it in an airtight container in the fridge for a week or two, you’ll be ready to marinate any meat that you are grilling. The salsa also tastes great with grilled or barbecued fish.

Mix together the chilli powder, paprika, garlic salt (if using), thyme and parsley with half the olive oil in a shallow non-metallic dish. Add 2 teaspoons of black pepper and half a teaspoon of salt to season. Add the chicken breasts and rub the mixture into the flesh. Leave for a couple of hours or, if time allows, cover with clingfilm and chill overnight to let the flavours penetrate the flesh.

To roast the pepper for the salsa, preheat the oven to 220°C (425°F), gas mark 7 and roast the pepper in a small tin for 20–25 minutes until the skin is black. Alternatively, spear the stalk end of the pepper on a fork and hold over the flame of a gas hob, turning regularly until the skin has blistered and blackened, or scorch the pepper with a chef’s blowtorch. Leave to cool and then break in half and remove the stalk, skin and seeds; discard. Cut the flesh into small dice and place in a bowl.

Preheat the grill to high. Arrange the chicken fillets on the grill rack and cook for about 8 minutes on each side, basting with the remaining oil until the chicken is lightly charred and just tender (you could also cook these on a barbecue or griddle pan).

To finish the salsa, put the chilli oil, garlic and red chilli into a small frying pan and, as soon as it starts to sizzle, pour it onto the roasted red pepper mixture, stirring to combine thoroughly. Add the lime juice and herbs and season with salt and pepper. Cut the avocado in half and peel off the skin, then dice the flesh, discarding the stone. Fold into the salsa and set aside.

Transfer the rested blackened chicken to a chopping board and slice on the diagonal. Arrange on plates with the roasted red pepper and avocado salsa. Garnish with the parsley sprigs to serve.