This wasn’t difficult to make but it does need some time to ‘season’.
I took a kilo of chicken pieces and coated them with mint sauce for two hours.
The sauce is prepared with a handful of finely-grated mint and coriander leaves ‘seasoned’ with fresh lime, with a dash of mustard.
To prepare the chicken, place it on a home electric ‘plate’ grill, slowly turning every few minutes. Take care the heat is not excessively high. The chicken should be done in about 20 minutes.
Separately, take two onions and a tomato and finely chop them. Place in a pan with a dash of oil and lightly fry, pouring in the left-over marinade.
Garnish with green chilli peppers and mint leaves before serving.