Sunday, January 22, 2012

Spicy Coriander Chicken.

This can be as spicy as you like. We like it mild so I have added Sweet Chilli Sauce, but for more spice add some red chilli. This will feed 6/8 people, and can be cooked on a BBQ, stove top or in the oven. Make 1/2 the recipe if you wish, but it is equally nice cold.

Into TMX bowl place 4 sprigs of fresh Coriander, 4 cloves of garlic, 1 Tablespoon of Sweet Chilli Sauce nd 4 Tablespoons of water. Zap until the Coriander is finely chopped.

Slice 1 Kilo of chicken Breasts, (or Thighs) into long flat slabs and lay in a large plastic container with lid.
Pour mixture over, scraping any that is sticking to sides of bowl. Stir to mix in until all chicken is coated. Cover with lid and keep in fridge for up to 1 day.

Cook, using which ever method chosen.

Serve with salad, or Fried Rice , or Alyce Alexandra's ,"Corn Pancetta and Chives".
Alyce's recipe is in her book "Quick Fix in the Thermomix".

The chicken recipe is inspired by ,"a cookbook for Diabetics".

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