Yield: 4 main dish servings
4 chicken breasts
3 tablespoons olive oil
3 tablespoons fresh lime juice
4 large cloves garlic, peeled and minced
6 whole chillis split and seeds removed
2 onions small dice
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon peeled and grated ginger
1 teaspoon salt, or to taste
1/2 teaspoon chopped chilli
1/2 teaspoon cinnamon
1/2 glass white wine

Combine all the ingredients except the chicken, wine and tomato in a large, resealable plastic bag or mixing bowl, blending them well.  Add the chicken breast and toss well to coat in the oil-spice mixture. Seal the bag, pressing out any air, or cover the bowl; refrigerate for 2 to 4 hours. Heat a large pan and add some olive oil until smoking, add the chicken and marinate and cook until the chicken changes colour then add the white wine, tomato. Turn down the heat and reduce the mix until it thickens and the chicken is cooked, serve on rice