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.
- You can prepare this in the morning for a quick dinner –
- 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