Amount Per Serving:
For some reason my wife thinks this is a funny name for a recipe. I have no idea why ;) Okay enough naughty talk, back to cooking. A very simple way to spice up some chicken. To get the most out of these yummy flavours, don’t skip on the marinade time. I’ve cooked this many-a-times and it never gets boring BUT, you have to let it sit and soak in those spices. Serving it up with a simple green salad with a lemon and oil dressing is the perfect accompaniment, especially if you’re after a light meal that won’t leave you with that feeling of regret (which none of my dishes do by the way).
500 g chicken (thigh or breast)
1.5 tbs allspice
5 cm ginger – peeled and roughly chopped
2 tsp cinnamon
3 garlic – peeled and halved
2 hot chilli (habaneros –deseeded)
2 tbs honey
3 shallots – roughly chopped
1 tbs thyme
4 tbs lime juice
2 tbs olive oil
15 g fresh coriander – roughly chopped for garnish
- Preheat oven to 180 C
- Combine all the ingredients (except chicken) in a blender and blitz for 20 sec
- Remove from the blender and coat the chicken
- Allow to marinade for 2 hours
- Line a baking tray with baking paper
- Pop chicken onto tray and throw into oven for 40-45 minutes or until golden and cooked through
- Remove from heat
- Garnish with fresh coriander
The cookbook companion to The Keto Diet,
includes 150 delicious Keto-friendly reipes, all
gluten-free, low sugar, soy-free and non-GMO.
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