Friday, 4 December 2015

Sweet chilli chicken

This recipe is from the recent collection of Slimming World Best-Loved Extra Easy recipes.

Serves 4


4 garlic cloves, crushed
2cm piece of root ginger, peeled and grated
100ml soy sauce
2 level tbsp sweet chilli sauce *
1 red chilli, deseeded and finely chopped
12 skinless chicken thighs
salt and freshly ground black pepper
small handful of roughly chopped fresh coriander and coriander sprigs (optional) to garnish
lime wedges to serve



Preheat your oven to 220C/Fan 180C/Gas 6.

Put the garlic, ginger, soy sauce, sweet chilli sauce and chilli into a small bowl and mix well. Put the chicken into a shallow dish, pour the soy sauce mixture over the chicken and toss to coat well. (If you have time, cover and leave to marinade in the fridge for 1 hour.)

Arrange the chicken thighs in a single layer in a non-stick roasting tin, season to taste and roast for 30-35 minutes or until cooked through.

Divide the chicken between plates and serve hot with coriander, lime wedges, rice and your favourite vegetables. Garnish with coriander sprigs if you wish.

* The 1 syn per serving quoted in the book will be from the sweet chilli sauce.

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