Garlic cloves peeled
3 long Red chilies, seeds removed, roughly chopped
180ml Olive oil
Finely grated zest
2 Avocados, flesh scooped
1/3 cup (80ml) Milk
1 tbsp Sour cream
Juice of 1/2 Lemon
- Preheat oven to 180°C(350°F). Place the garlic, chili and Olive oil in a small ovenproof saucepan and Cover pan with foil and place in oven for 1 hour 20 minutes, cool completely, then place in a small food processor and whiz until combined.
- Meanwhile, for the avocado puree, place avocado, milk, Sour cream, salt and lemon juice in a food processor and whiz until smooth.
- Preheat the Grill pan to high. Seasoning Chicken breast with Salt and pepper, brush with mixture sauce. Grill Chicken breast, for 1-2 minutes, then bake (380°F /193°C) for 5 minutes or cook enough. Seasoning the kale with mixture sauce. Grill kale for 4-5 minutes until charred and wilted.
- Serve the grilled chicken, kale and the avocado puree, sprinkle with lemon zest.