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Sticky Chicken Bites

This is a wonderfully fragrant, really quick recipe bringing the heady aromas of Marrakech and floral Persian cuisine seamlessly together in one totally satisfying, spiced lemony hit. Sticky juices, fresh lemon, vibrant mint and tender chicken....yum! You can serve this one with couscous for a fuller meal...

Serves 4

Ingredients:

For the chicken

800g free range Irish chicken (a mix of breast and thigh meat is best, but just the white meat is fine)

4 cloves garlic

8 tbsp (or a good slug) of olive oil

2 tbsp Demerara sugar

A good handful of chopped, fresh mint leaves

1 sachet Crackin' Curry Powder spice mix

2 lemons juiced (and one of them zested)

½ teaspoon salt

(a couple of chunks of lemon for garnish)

For the Couscous

400g dried, instant fine couscous

850ml of freshly boiled water

Handful of sultanas

Handful of chopped coriander and mint leaves

Method:

  1. Cut the chicken pieces into bite-sized pieces (or save yourself the work and ask your butcher to do it for you) and pop the strips into a glass bowl
  2. In a blender, or large pestle and mortar blitz the garlic, olive oil, Demerara sugar, Green Saffron spice mix, most of the mint leaves and most of the lemon juice (reserving a little of each for later) until the mix turns to a thick, deliciously coloured paste
  3. Pour the paste over the chicken, mix, cover with a damp cloth and set aside.
  4. Meanwhile, pour the boiling water over couscous and set aside.
  5. Next, heat a griddle pan or high sided frying pan until it’s good and hot, but not smoking, then pop the marinated chicken pieces in to the pan, fry for a couple of minutes then turn the pieces over and continue to fry until cooked, but still tender to the touch.
  6. Put the chicken pieces in a clean bowl, sprinkle with the remaining lemon juice, mint and the ½ teaspoon of salt. Stir it all around to combine all the flavours.
  7. Then, pour any remaining marinade in to the griddle (or frying) pan and gently heat.  Pop the sultanas in, heat for a moment or two (30 seconds should be fine), then pour out onto the couscous.
  8. Add the coriander to the couscous and, using a fork, gently combine all the delicious flavours.
  9. Serve with the chunks of lemon and enjoy!
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