Thai Chicken pieces with chilli jam

Full Recipe in Details

STARTING GUIDE
  • Cooking Level: Easy

  • Category: Main

  • Prep Time: 1 hour plus marinating

  • Cooking Time: 45 mins

  • Servings:  4 generous helpings

INGREDIENTS
  • 4 skinless, boneless chicken breasts

  • Marinade

  • 2tbs sesame oil

  • 2tbs Thai fish sauce

  • 1tbs clear honey

  • 2 garlic cloves, chopped

  • 1 red chilli, seeded & chopped

  • 10gms fresh coriander, chopped

  • Chilli Jam

  • 250gms ripe tomatoes, chopped

  • 2 red chillies, seeded & chopped

  • 2 garlic cloves

  • 3cm piece of fresh ginger, chopped

  • 1tbs fish sauce

  • 150gms soft brown sugar

  • 50ml red wine vinegar

  • 2 Thai lime leaves

  • 25gms raisins

METHOD / INSTRUCTIONS
  • Chilli Jam

  • Place half the tomatoes, the chilli, garlic, ginger and fish sauce into a food processor and blend to a puree

  • Place the puree in a saucepan with the sugar, vinegar, lime leaves and raisins and bring to the boil, slowly stirring

  • Chop the remaining tomatoes into small dice and add to the jam once it has come to the boil.

  • Simmer gently for about 45 minutes, stirring occasionally.

  • The jam will thicken when it cools. Keeps well for a few days in a sealed container.

  • Chicken & Marinade

  • Slice the chicken breasts into strips.

  • Mix the marinade ingredients and pour over the chicken, cover and leave overnight (or at least a couple of hours).

  • Preheat a large griddle (or frying pan/BBQ). Sear the chicken for 5 minutes on each side until it is cooked through – brush with the marinade as it cooks.

  • Serve hot or at room temperature. Goes really well with Couscous, roasted sweet potatoes and harissa dressing (as pictured)