Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients:

Chicken

• Allow 1 x 240g free range chicken breast per portion
  
• 2 teaspoons ground coriander
  
• 2 teaspoons ground cumin
  
• 2 teaspoons ground cloves
  
• 2 teaspoons ground turmeric
  
• 2 shallots, finely chopped
  
• 2 red chillies, finely diced
  
• 2 tablespoons lemon juice
  
• 4 tablespoons vegetable oil (2 for oiling the tray)
  
• 120g brown sugar
  
• Salt and pepper

Fresh Crisp Salad

• 450g salad leaves - a selection of 4 varieties from the following: baby bok
  choi, baby spinach, escarole, oakleaf, lambs, baby gems. The leaves should be separated, washed and dried.
  
• 50g flat leaf parsley, washed and dried
  
• 50g picked chervil leaves
  
• 50g chives, snipped
  
• If entertaining, add some of the following flowers to the salad; chive flowers, pansies, rosemary flowers, thyme flowers. All of these add flavour and turn a salad into a feast for the eyes.
  

Quick Spring Onion Relish

• 3 tablespoons sesame seeds
  
• 1 bunch (approx 8) spring onions, chopped
  
• 2 teaspoons fresh ginger, grated
  
• 11/2tablespoons light soy sauce
  
• 2 teaspoons rice wine vinegar or
  
• 2 teaspoons dry sherry
  
• 1 tablespoon sesame oil
  
• 1 teaspoon clear honey

Method:

Chicken

Pre-heat the oven to 200oC, 400oF, Gas Mark 6.

Make 4 small incisions across the breasts of the chicken with a small sharp knife.

Place all the chicken ingredients into a bowl and mix well. Massage into the breasts and incisions.

Place the chicken breasts onto a lightly oiled tray or roasting pan, rubbing in all the marinade.

Season with salt and pepper.

Place into the pre-heated oven and cook for approximately 18-20 minutes, or until cooked through.

When ready, serve with the fresh dressed salad, and quick spring onion relish for maximum flavour.

Simple, light and very healthy.

Fresh Crisp Salad

Place the prepared ingredients into a bowl, keeping them light, fresh and clean.

Just before serving add the dressing to the salad leaves and gently toss to coat.

Serve the Javanese Style Chicken on  the top with a little spring onion relish.

Quick Spring Onion Relish

Place all ingredients into a food processor and blend briefly until a coarse pulp has been achieved.

Place in a serving bowl and serve.