Spicy Chicken Marinade
This recipe is delicious and tangy. It can be used to marinade chicken for the barbecue or oven. Serves 14
Marinade
75ml pasta sauce
50ml olive oil
50ml dark brown sugar
10ml curry paste
1T balsamic vinegar
rind of 1 lemon
16 chicken pieces
6 sprigs thyme
2 small lemons cut into wedges
12 bay leaves
Cook the pasta sauce, oil, sugar and curry paste over a low heat until the sugar is dissolved. Cool slightly and add the lemon rind. Place the chicken in an oven proof dish lined with foil and pour over the marinade. Allow to infuse over night.
Take out the chicken and allow to return to room temperature. Preheat the oven to 190C. Place the bay leaves, thyme and lemon wedges in the baking dish and cook for 45 minutes until the chicken is cooked through. Garnish with toasted nuts.
Serve with couscous and a green salad.
You can add roasted vegetables to the dish and cook them along with the chicken. Just make sure they are cut into smaller pieces so that they cook in time.
Marinade
75ml pasta sauce
50ml olive oil
50ml dark brown sugar
10ml curry paste
1T balsamic vinegar
rind of 1 lemon
16 chicken pieces
6 sprigs thyme
2 small lemons cut into wedges
12 bay leaves
Cook the pasta sauce, oil, sugar and curry paste over a low heat until the sugar is dissolved. Cool slightly and add the lemon rind. Place the chicken in an oven proof dish lined with foil and pour over the marinade. Allow to infuse over night.
Take out the chicken and allow to return to room temperature. Preheat the oven to 190C. Place the bay leaves, thyme and lemon wedges in the baking dish and cook for 45 minutes until the chicken is cooked through. Garnish with toasted nuts.
Serve with couscous and a green salad.
You can add roasted vegetables to the dish and cook them along with the chicken. Just make sure they are cut into smaller pieces so that they cook in time.
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