Thai Style Chicken Serves 4
4 large cloves garlic, peeled
3 cm piece ginger, peeled
2 large fresh green chilli
1
/
4
cup pure honey
Juice of a lemon
4 x 150-200g meaty chicken thigh fillets, fat and
sinue removed, flatten to one thickness and
score.
Combine garlic, ginger, chilli, honey, and lemon
in a food processor until processed.
Spread this over the chicken. Marinate for 30
minutes or overnight.
Pre- heat grill for 3-5 minutes. Spray liberally
with cooking spray. Cook fillets in two batches
for 6-10 minutes or until cooked. Check if fillets
are cooked by inserting a knife into flesh. Turn
chicken after 3 minutes to make a cross grill-mark
pattern.
Serve with steamed rice noodles topped with
fresh herbs.
Mustard Seed & Tarragon Chicken Breasts
Serves 4
4 large chicken breasts, fat and sinue removed,
cut into 8 flat slices
2 Tablespoons wholegrain mustard
2 Tablespoons dijon mustard
1 Tablespoon dry tarragon leaves
Combine chicken with mustards and tarragon
leaves. Marinate for 30 minutes, overnight or
until required.
Pre- heat grill for 3-5 minutes. Spray with
cooking spray. Cook chicken in batches 3- 4
minutes or until tender.
Serve chicken with a hot potato bake and
steamed vegetables.
11
Poultry.
