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)