Marinated Spicy Chili Chicken Served With Steamed Bok Choy & Poatoes
Ingredients
chicken fillets, about all together 250 a 300 gr, no skin, cleaned & cut into smaller pieces
For the marinade:
3 teaspoons of ground coriander
1 teaspoon of dried chili flakes
80 ml of lemon juice
80 ml of a fruity EVOO ( Extra Virgin Olive Oil )
125 ml of chicken stock
sea salt, I use Maldon
grinds of fresh black pepper
For the rest:
1 bag of bok choy, well washed & cleaned, the bottom cut off & cut each leaf into 2, steamed, boiled potatoes, to serve
Preparation
1
First, make the marinade. Take a large non metallic bowl & place all the ingredients of the marinade in it. Mix well. Add some sea salt & a few grinds of black pepper according to taste. Mix well. Pour the marinade into a large Zip lock bag & add the chicken pieces. Mix wel to coat. Close the bag. Now, with your hands on the outside of the bag, massage the meat for a few minutes with your hands. This helps to penetrate the marinade into the meat. Place the bag into a fitting bowl in case of leakage. Place into thre fridge for at least 1 hour. I marinated the chicken for 3 hours! That makes the meat all tender & moist.
2
Minutes, before you are going to prepare dinner, take the bowl out of the fridge.
3
4
Add a bit of EVOO to the hot pan, when hot & sizzling, add the marinated chicken pieces. Fry until golden & cooked through. This will take about 4 to 6 minutes on each side. Remove from the pan & keep warm. Place them in aluminium foil & wrap tightly. Let the meat rest for 5 minutes so that the meat will be juicy & tender! Add the marinade to the hot pan & cook until it has thickened a bit.
Tools
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About
I so love this spicy chicken marianted in oregano, ground coriander, dried chili flakes, lemon juice, Evoo & chicken stock. It sounds good, doesn't it?
Enjoy!
Yield:
4.0 servings
Added:
Monday, November 30, 2009 - 6:24pm
