Wow it’s hot out there!!! Lots of light salads to be eaten in this weather. You don’t want to be standing around in the kitchen for ages so this is a great one to prepare and forget about until you want to eat. My children love chicken and  even with the chilli which is something I don’t see often! Leaving it in the fridge tenderises the meat and once cooked it’s got such a nice texture.

Top tips

  1. You can prepare this in the morning for a quick dinner –
  2. Serve with flat breads, salad and sweet chill dip

2 teaspoon sesame oil

3 tablespoon garlic

3 tablespoon ginger

1 teaspoon lemongrass paste

3 teaspoon soy

1 teaspoon pomegranate malasas

1 finely chopped red chilli

3 teaspoon satay sauce

1/2 teaspoon salt

3 tablespoon tahini

1 teaspoon fish sauce

2 lime and zest

450g chicken cut however you like!

Preheat oven to 180 degrees centigrade

Place all ingredients in a bowl together and mix with a spoon.

Place the chicken in it and masks sure it’s all coated. Cover the bowl and place in the fridge for 4 hours minimum

Place on a baking tray with parchment and cook for 25 mins at 180 degrees centigrade

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