Chicken Nibblets

In 3 Steps

 

Blend the marinade in a bowl:

2-3 garlic cloves (crushed)

1 tbs                   Olive oil

1 tsp                  Sesame oil

1 tbs                   Peanut butter

1 tsp             Curry powder

1/2 tsp     Ginger powder

2 tsp  Coriander leaves

1/2 tsp      Paprika

1 tbs                   Honey

2 tbs                   Soy sauce

1 tsp                Balsamic vinegar

1 tsp                  Lime juice

1 pinch     Vegeta (veggie stock)

1 pinch     Parsley (optional)

1 pinch     Salt (optional)

1 cup  Liquid whey

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Marinate

500 gms of chicken nibblets in the above mixture

Refrigerate for at least one hour

or overnight

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Transfer all the ingredients to a deep oven pan

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Place in the oven

Roast at 230°c for 40 minutes

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Serve hot or cold with boiled rice and salad

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Garnish

With sesame seeds and coriander

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Coconut Rice

In 3 Steps

 

Stir-fry:

1 cup  raw Arborio rice in a generous splash of olive oil

until rice smells toasted

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Add:

1 tsp      Sesame oil

2 cups                Water

1 tsp                       Vegeta

1 tsp    Curry powder (mild)

Simmer until fluid is nearly absorbed

Topping up once with water to cover the rice

Until softened

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Stir in:

400 ml    Lite coconut cream

1 pinch of salt

Bring up to a simmer and remove from heat

Allow resting for 10 minutes

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​Garnish

Chopped Parsley or Coriander

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Serves 4 people

Topped with Georgi’s Chicken Nibblets

 

Side-Salad Suggestions:

Green leafy salad

Tomato and cucumber salad

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