Hash Browns With Sticky Mango, Grilled Chicken And Chive Oil

Ingredients (4 servings):

• 12 Aviko Hash Browns
• 3 tbsp olive oil
• 1 tsp vadouvan
• 1 chicken breast (200 g)
• 25 g chives
• ½ clove of garlic
• 75 ml sunflower oil
• 1 head of radicchio
• ½ mango
• 2 tsp dark brown sugar
• 3 tbsp mango chutney
• Pea cress or finely chopped chives

Method

Preparation: 30 minutes

• Heat the grill pan. Mix 1 tablespoon of olive oil with the vadouvan. Brush the chicken breast with it and sprinkle with salt and pepper to taste. Grill the chicken breast for 5-6 minutes per side until golden brown and cooked through.
• Coarsely chop the chives. Puree the chives with the garlic, 1 tablespoon of olive oil and the sunflower oil until smooth with the hand blender. Pour the chive oil through a fine sieve and collect the green oil.
• Cut 12 nice small leaves from the radicchio. Peel the mango and cut into 12 thin slices.
• Heat the last tablespoon of olive oil in a frying pan. Fry the mango for 1 minute per side. Sprinkle with the caster sugar and bake until the sugar has melted and sticks to the mango.
• Place the Hash Browns on a platter. Spoon some mango chutney on each Hash Brown. Divide the radicchio on top. Cut the chicken breast into slices and place on the radicchio with a slice of mango. Drizzle with the chive oil and garnish with the cress or extra finely chopped chives.

Tip: Feel free to replace the radicchio with a bush of chicory or a handful of arugula.