lime juice (out of lemon juice)
sweet chilli sauce
and a sprinkle of sea salt
While this is not totally liver shrinking, I rarely use much in the way of condiments so should be forgiven such small amounts occasionally. If not - tough! :-)
This is what I did.
I mixed the sauce ingredients together well ahead of cooking time.
I'd taken some chicken out of the freezer and as soon as it started thawing, I took off the skin and popped then in a non-reactive, oven proof dish.
. . . covered it all with cling film and popped it in the fridge to finish thawing and to marinate.
At dinner time, I heated the oven to 200C and popped in the dish, covered with foil, for around 35 minutes (until cooked through), taking off the foil after about 20 mins.
I had it with rice and tomatoes and it was very, very tasty indeed. For a darker sauce, I could have added some soy sauce.
(with apologies for the naff photos)
Nah, they're not naff at all. Love that juicy chicken!ReplyDelete
:-) Thanks. I ought to look for a course on How To Take Better Food Photos Using A Bogstandard Digital Camera!Delete
It was delicious though and that's the main thing.
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