Method

Step 1

Limes: 2 servings - grate the rind off half the lime (to create zest), then squeeze the juice out of the whole lime. 4 servings - Grate the rind off one of the limes (to create zest) and squeeze the juice from both limes.

Step 2

Chicken Marinade: Mix the following ingredients in a large, flat bowl: paprika, chilli powder, allspice, ground coriander, olive oil, tomato paste, lime zest, HALF the garlic, HALF the lime juice. Cut the chicken breasts into long strips - about 3 strips per breast. Add the chicken strips and cover with the marinade. It’s best to use your hands to make sure all pieces are totally covered. Set aside to marinate for a few minutes while you start the green beans and mushrooms.

Step 3

Green Beans: Put a saucepan of lightly salted water onto boil. Add the greens beans and boil for about 4 minutes until tender but still a bit crunchy. Drain and add a few pats of butter and allow to stand in the warm pot for a few minutes until the butter is melted.

Step 4

Mushrooms: Slice the mushrooms finely. Strip the leaves off the thyme sprigs. Heat a few knobs of butter in a pan on medium to high heat and add the mushrooms, thyme, the other HALF of the garlic and freshly ground salt and pepper. Stir the mushrooms around the pan until they are nicely browned, then turn down the heat to medium and cook for a further 5 minutes. Remove from heat and keep warm.

Step 5

Chicken: Heat a few glugs of olive oil in a large griddle pan or frying pan on medium to high heat. Add the chicken pieces and pan fry for 3 minutes on each side. The chicken should not overlap - rather cook in batches if your pan is too small. Be careful that your pan is not too hot as the marinade will burn. When the chicken is cooked, serve immediately.

Step 6

To serve, divide the chicken, beans and mushrooms between the serving plates. Drizzle the other HALF of the lime juice over the chicken.