Chicken Juarez


1 x double breast chicken
4-6 tbsp olive oil
1/2 cup olive oil for
1/4 bunch fresh finely
chopped coriander
2 lemons
1tbsp minced garlic
3tbsp Chilli Wine Jelly



  1. Add coriander to minced garlic and combine with olive oil and juice of 2 lemons in a suitable dish, score the tops of the chicken breast length and breadth to allow marinade to penetrate. Marinate in refrigerator for 24 hours, turning occasionally.
  2. Heat 4-6tbs of oil in a cast iron frying pan and brown chicken on both sides while on high heat.
  3. Turn heat down and continue cooking the chicken through. When almost cooked add 3 generous tablespoons of Chilli Wine Jelly. Stir jelly and allow to melt down around the chicken until a sauce consistency is reached.
  4. Place the chicken on a bed of freshly cooked rice and pour a liberal amount of sauce over each breast.