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Add a photoServings: 4
Ingredients
- 4 x chicken breasts or possibly quarters
- Â Â marinade:
- 1 Tbsp. sunflower oil
- 2 tsp sesame oil
- 2 x thin red chillies seeded and minced
- 2 clv garlic peeled and crushed
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 Tbsp. fresh basil minced
- 1 tsp turmeric
- 1 Tbsp. soft brown sugar
- 2 Tbsp. tomato puree salt to taste
Directions
- Heat the oils together in a small saucepan.
- Add in the chillies garlic cumin seeds fennel seeds basil and turmeric and fry gently for 4 to 5 min taking care not to burn. Remove from the heat and stir in the remaining ingredients.
- Stir well and return to the heat to dissolve the sugar a thick marinade is formed.
- Leave to cold.
- Slash through the chicken skin and into the breast meat.
- Put the chicken into a nonmetal dish and smear the chicken with the marinade. Cover and refrigeratefor 8 hrs or possibly overnight. Put the grill rack inside the roasting tin and lay the chicken pcs on it.
- Slide the tin onto the second set of runners in the roasting oven and grill for 15 to 20 min.
- Turn over and repeat.
- Serve immediately with fragrant thai rice (qv) or possibly refrigerateand serve sliced with salads.
- Serve this chicken warm from the oven with fragrant thai rice or possibly cool with a salad. If serving cool the chicken is best sliced after cooking. Marinate overnight for a full flavour. Shallot chutney (qv) is a good accompaniment whether warm or possibly cool.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 169 | 53% |
| Total Fat 18.83g | 24% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 142mg | 6% |
| Potassium 396mg | 11% |
| Total Carbs 5.91g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.84g | 3% |
| Protein 29.55g | 47% |
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