*pastes*
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Sticky Chilli Chicken, Bitches
Two cloves of garlic One or two red chilli peppers Two lemons (if you're cooking for 3-5 people, stop at three) One or two tablespoons (or just chuck it in, sod it) of chopped coriander Two or three tablespoons of honey (if cooking for 3-5 people, stop at four or five) Two chicken tits
Measurements are PER PERSON - For any more than about 5 people, you'll have to use your judgement I'm afraid.
*Crush the garlic, juice the lemons, chop the chillili, slice or dice the chicken tits (you could do them whole, in which case I'd recommend baking).
*Mix the honey, lemon, coriander, chilli and garlic together in a cup.
*Marinate the chicken in the sauce for a couple of hours (can be skipped, but it suffers. I'd give it at least half an hour or cook something else)
*IF FRYING - drop a little oil in the pan and let it heat up. Drop the chicken in and cook until sealed, then pour over the sauce and fry for about ten minutes, or until it's cooked through.
*IF BAKING - place the chicken with the sauce in a covered casserole dish and bake at a moderate heat (say 180-190C) for roughly 35-40 minutes, giving it a quick stir as necessary.
*Serve on a sexy bed of equally sexy rice.
*Realise you forgot the garlic and kick yourself all night (I was drunk, sod off)
If you're frying, you'll probably need to make up more of the sauce to compensate for boiling/thickening of it as you cook. In fact, it might be wise to fry the chicken beyond sealed, until it's almost cooked, and then add the sauce for the last few minutes. You could even bake it for, say, fifteen or twenty minutes, and then finish it by frying (if you can be bothered, I suspect this would yield best results). When baked, you tend to get a more lemony flavour and more, thinner sauce, which goes well with the rice, but when fried it's thicker, stickier and sweeter, but also a bit hotter and slightly juicier.
Either way, the result should be a sweet, tangy and perfectly spicy-as-a-side-effect meal that might possibly also work with pork.
As I said, I'll test it some more.
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You can also use lime, but I tend to have lemons in the fridge anyway, since I use them more.
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