TEA / DINNER @ THE MANOR ..CHILLI CHICKEN AND CHICKPEA MASH

Just saying if you don't like chilli use a curry paste / mint jelly or an olive tapenade .. Preheat your oven to 180 deg C . Make shallow cuts in 4 skinless chicken breasts . Place the chicken breasts in an ovenproof dish and brush with canola / rice bran oil and coat both sides of the fillet with whatever paste you choose . Now cover with aluminium foil and marinate in the refrigerator for 30 minutes . After 30 minutes place the ovenproof dish with the coated chicken fillets in the preheated oven . Roast for 20 minutes or until they are cooked through and there is no trace of pink in the centre . While the fillets are baking prepare the chickpea mash . Heat 2 tbs rice bran oil / canola oil in a pan and add 2 tbs of minced garlic adding 1 x 400gm can of drained chickpeas 4 tbs of milk and heat through , stirring constantly . Transfer to your processor and puree until smooth . season to taste with cracked black pepper and a little salt . Divide the chickpea mash between 4 plates and top with a chicken breast and garnish with fresh mint / corianader . Enjoy .