Garlicky Mexican Chicken with Ancho Chillies and Crispy Polenta

Garlicky Mexican Chicken with Ancho Chillies and Crispy Polenta 

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This traditional Mexican-inspired dish is deliciously different. We love the use of polenta in place of tortillas.

Ingredients

450 g chicken breast, uncooked, skinless
4 sprig fresh coriander, plus extra to garnish
4 clove garlic, unpeeled
1 portion stock cube, chicken, crumbled
90 g polenta, dry
10 spray low-fat cooking spray, (10 one-second sprays per serving)
8 tablespoon tomato puree
2 teaspoon dried chilli flakes, preferably crushed Ancho chilli
1/2 teaspoon ground cumin
6 portion radishes, red, sliced
2 portion spring onions, sliced
1/2 teaspoon salt
Instructions
Place the chicken, coriander sprigs and one of the garlic cloves in a pan and cover with boiling water. Bring back to the boil and simmer for 15 minutes until the chicken is tender and cooked through. Drain, reserving the juice. Discard the coriander and garlic clove.

Shred the chicken using two forks and set aside.

Make the chicken juice up to 600ml/1pint, add the stock cube and bring back to the boil in a pan. Slowly add the dry polenta, stirring occasionally for 1 minute until thickened. Reduce the heat and continue cooking for 4 minutes, stirring occasionally. Spray a baking sheet with cooking spray and pour out the polenta, spreading to approx 2cm thick. Leave to set until firm for about 5 minutes.
Heat a small pan and cook the garlic cloves in their skins until blackened. Cool slightly, peel and chop finely.
cut the set polenta in to 4 pieces. Spray a non-stick frying pan with cooking spray, heat until hot, add the polenta and fry for 2 minutes on each side until golden.

In a pan, mix together the tomato puree, chilli flakes, cumin and chopped garlic with 2 tbsps water. Add the chicken and cook gently for 2 mins until hot. Serve the crispy polenta with the chicken mixture on top garnished with radishes and spring onions.