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2 red chillis, seeded and chopped
1 red pepper, seeded and chopped
3 tbsp red wine vinegar
4 tbsp olive oil
4 chicken breasts (skin needs to be still on)
a food processor
an ovenproof dish
1. Put the chillis, peppers, oil and vinegar into the food processor and blend. You want the end mixture to have small chunks of pepper in, so don’t blend it too much. Then season.
2. Score the chicken skin lightly with a knife, then put into the dish. Pour over three quarters of the dressing, ensuring that all of the chicken is covered. Marinate for 20 minutes, or leave it overnight in the fridge for maximum effects. Keep the leftover marinade.
3. Fry the chicken in a pan for 5-6 minutes on each side, turning once. Serve with the rest of the dressing drizzled over the top, and with some salad.