Jalapenos Chicken Salsa

Ingredients for 3-4 persons

300 gm chicken breast fillet

90 gm green jalapenos

30 gm red jalapenos

100g eggplant

100g carrot

Salt

Black Pepper

Olive oil

3 branches of thyme

1 small lemon

8 black olives

2 cubes 'Knor' Seasoned salt in garlic flavor (blue sachet - refer making-of photo)

1 cube 'Knor' Seasoned salt in pepper flavor (green sachet - refer making-of photo)

Note 1:

Jalapenos are also commonly known in Mauritius as 'Piment cari'

Note 2:

'Knor' seasoned salt can also be replaced by other seasoned salt of other brands! - This one is new, I tried it and it really brings out good flavor ! Can also be used when making 'rougaille' ..

Procedure

Step 1: Cut your chicken breat fillet in small slices. Stir fry in 2 tablespoons of olive oil your chicken slices on medium heat together with 2 pinches of salt and one cube of 'Knor' seasoned salt in garlic flavor (refer photo - blue sachet). As soon as your chicken slices become golden and crispy (refer photo), remove from heat and put aside.

Tip: If you don`t have a seasoned salt already flavored with garlic, then you can simply add a clove of crushed/sliced fresh garlic.

Step 2: Cut the top and bottom of your jalapenos (green/red), then cut in half and remove ALL the seeds. Cut each halves into thin slices then allow these jalapenos flesh to soak in salted water for about 15-20 minutes.

Tip: It is very important that you remove ALL the seeds of your jalapenos because they are what actually bring the heat. The remaining flesh on the other side is mild and taste more or less like green pepper. The soaking in salted water will just ensure that the heat absorbed by the flesh is removed.

Step 3: Cut your eggplant in julienne strips and allow same to soak in salted water for about 15-20 minutes.

Step 4: Cut your carrot in julienne strips

Step 5: Stir fry in 1 tablespoon of olive oil your jalapenos flesh slices for about 2 minutes on medium-high heat with a pinch of salt and half cube of 'Knor' seasoned salt in pepper flavor (refer photo - green sachet).

Step 6: Stir fry in 1 tablespoon of olive oil your eggplant on medium-high heat with a pinch of salt and half cube of 'Knor' seasoned salt in garlic flavor (refer photo - blue sachet). Your eggplant is ready when it becomes soft.

Step 7: Stir fry in 1 tablespoon of olive oil your carrot for about 3 minutes on medium-high heat with a pinch of salt a half cube of 'Knor' seasoned salt in garlic flavor (refer photo - blue sachet) and a half cube of 'Knor' seasoned salt in pepper flavor (refer photo - green sachet)

Step 8: When all the ingredients have been stir-fry separately, in one large pan, add and mix them all together with the juice of half lemon, 3 pinches of black pepper and the thyme (unbranched).

Step 9: Dress on one large plate and use the remaining half lemon as well as your black olives for decoration !..

Good luck !

Catriona

PS: View full making-of in pictures below..