Spicy Chicken with Salsa Verde Recipe

First, make the salsa verde. Combine the chilli, garlic, green onion, coriander, mint, and vegetable oil in a food processor. Pulse a few times until everything is finely chopped and combined. This should yield about 1 cup (250ml); set it aside.

For the guacamole, scoop the flesh from 1 ripe avocado into a bowl. Chop and de-seed 1 chilli, then add it to the avocado. Squeeze in the juice from 1/2 lime and mix everything until just combined. Set this aside as well.

Empty the cream from its tub into a serving bowl and sprinkle lightly with coarse black pepper. Set this aside.

Preheat a char-grill pan or barbecue over high heat. Grill the chicken for 4-5 minutes on each side, until it's cooked through.