Lime chicken on avocado carpaccio

Name: Lime chicken on avocado carpaccio
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Organic limes; 3 Garlic cloves; 1 piece(s) (approx. 1,5 cm) Ginger Root; 1/4 TEASPOON freshly ground black pepper; 150 ml Teriyaki sauce; 4 1/2 TABLESPOONS Olive oil; 750 g Chicken filet; 2 Avocados; 2-3 TABLESPOONS Lime juice; 1 TABLESPOON demerara sugar; 1 (3 litres capacity) Freezer bag

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Organic limes
3 Garlic cloves
1 piece(s) (approx. 1,5 cm) Ginger Root
1/4 TEASPOON freshly ground black pepper
150 ml Teriyaki sauce
4 1/2 TABLESPOONS Olive oil
750 g Chicken filet
2 Avocados
2-3 TABLESPOONS Lime juice
1 TABLESPOON demerara sugar
1 (3 litres capacity) Freezer bag

Directions

1
Wash limes thoroughly, grate dry, finely grate the peel. Halve limes, squeeze juice. Peel garlic and chop very finely. Peel ginger and grate finely. Mix lime peel, lime juice, garlic, ginger, pepper and 100 ml Teriyaki sauce.
2
Emulsify 2 tablespoons of oil.
3
Wash the meat, dab dry and cut into large pieces. Put meat into a freezer bag, pour marinade over it, close bag and knead meat with marinade well. Marinate for about 30 minutes.
4
Place the meat in a sieve and collect the marinade. Drain a little. In the meantime, cut the avocados in half, remove the seeds, peel the flesh and cut the avocado into thin slices. Sprinkle with lime juice.
5
Heat 2 tablespoons of oil in a frying pan and fry the meat well all around. Sprinkle with sugar, allow to caramelise briefly while turning, deglaze with the marinade you have collected, 50 ml Teriyaki sauce and 7-8 tbsp. water, bring to the boil and simmer for 2-3 minutes over a low to medium heat.
6
In the meantime arrange the avocados on plates in a fan shape. Sprinkle with 1/2 tbsp. olive oil. Spread the meat with a little sauce on top and garnish with coriander as desired.