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Thursday, March 28, 2024
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HomeMarinated Spicy Chili Chicken Served With Steamed Bok Choy & Poatoes

Marinated Spicy Chili Chicken Served With Steamed Bok Choy & Poatoes

I so love this spicy chicken marianted in oregano, ground coriander, dried chili flakes, lemon juice, Evoo & chicken stock. It sounds good, doesn’t it.

Ingredients

chicken  fillets, about all together 250 a 300 gr, no skin, cleaned & cut into smaller pieces
For the marinade:
3 teaspoons  of  ground coriander
1 teaspoon  of dried  chili flakes
5  sprigs of fresh  oregano,  only the leaves, washed & pad dry on kitchen  paper
80  ml of  lemon juice
80 ml of a fruity  EVOO  (  Extra Virgin Olive Oil  )
125  ml of  chicken stock
sea salt,  I use Maldon
grinds of fresh black pepper
For the rest:
1 bag of  bok choy,  well washed & cleaned, the bottom cut off & cut each leaf into 2, steamed,  boiled potatoes, to serve

Preparation

1. First, make the marinade. Take a large non metallic bowl & place all the ingredients of the marinade in it.  Mix  well. Add some sea  salt  & a few  grinds  of black pepper according to  taste.  Mix  well. Pour the marinade into a large Zip lock bag & add the chicken pieces.  Mix  wel to  coat.  Close the bag. Now, with your hands on the outside of the bag, massage the meat for a few minutes with your hands. This helps to penetrate the marinade into the meat. Place the bag into a fitting bowl in case of leakage. Place into thre fridge for at least 1 hour. I  marinated  the chicken for 3 hours! That makes the meat all tender & moist.
2. Minutes, before you are going to prepare dinner, take the bowl out of the fridge.
3. In the meantime,  boil  your potatoes. Drain well. Keep  warm.  Heat  a large non stick  baking  pan on a medium high  heat.  Lift the chicken pieces out of the marinade, but KEEP the marinade!!!
4. Add a bit of EVOO to the hot pan, when hot & sizzling, add the  marinated  chicken pieces.  Fry  until golden & cooked through. This will take about 4 to 6 minutes on each side. Remove from the pan & keep  warm.  Place them in aluminium foil &  wrap  tightly. Let the meat rest for 5 minutes so that the meat will be juicy & tender! Add the marinade to the hot pan & cook until it has  thickened  a bit.
5. Serve  the chicken pieces on a  plate.  Pour the sauce over it.  Serve  with  boiled  potatoes &  steamed  bok choy.
Credit: Foodista

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