6 fillets cut into piecesMarinate using the following and leave aside for a few hours. 1 teaspoon salt (or salt to taste)1 teaspoon rough chilli powder3 teaspoon lemon pepper1 teaspoon ground garlic4 tablespoon lemon juice
In a pot, put a blob of butter and 1 tablespoon peri peri oil. Add the chicken and let it cook. I lightly sprinkled some black pepper over the chicken. Cook till the water finishes. In a separate pan, heat some butter (enough to make a light sauce to pour over the chicken), 1 teaspoon of garlic (fresh garlic is great but if you don’t have, use ground garlic), add 1 teaspoon rough chilli powder, 1 teaspoon red chilli paste, 2 tablespoon lemon juice and salt to taste. Cook till blended and pour over chicken just before serving. Garnish with greens and serve.