Spice-crusted Chicken Breasts with Spicy Aioli

Serves 6 60 Minutes Rating: Medium

Shopping List:
6x150g skinless Moy Park Chicken Breasts 2 tbsp fennel seeds 1 tbsp coriander seeds tbsp smoked paprika 300g shallot onions 1 tbsp brown sugar 1 tbsp sherry vinegar 2 garlic cloves, crushed juice of lemon 30 drops of Tabasco 250g mayonnaise olive oil

Method:

Toast the fennel and coriander seeds in a small frying pan and grind until fine in a pestle and mortar. Add the paprika and 1 tablespoon of olive oil before massaging the mix into the chicken breasts and marinate for a minimum of 30 minutes. Pre-heat oven to 180C, fan 160C, gas 4. Finely slice the shallot onions and mix with 1 tablespoon of olive oil, brown sugar and sherry vinegar. Spread onto an oven tray with seasoning and roast for 15 minutes. Remove from the oven, top with the chicken and cook for 25 minutes. Make the spicy aioli by mixing the garlic, lemon juice and Tabasco into your mayonnaise and season. Serve slices of chicken with new potatoes and sliced runner beans. Top with onions and finish with a spoon of aioli. Guaranteed to spice things up at the dining table!