Spiced almond and sultana marinated chicken
- September 2007
- Serves 4
- Takes 25 minutes to make, plus marinating and chilling
Spiced almond and sultana marinated chicken is a rather fab but simple recipe for a picnic or light lunch.
- 23g (4.1g saturated)
- 8.6g (7.8g sugars)
- 2 tsp cumin seeds
- 1 garlic clove, crushed
- 1 fresh red chilli, deseeded and finely chopped, plus extra thin chilli slices, to garnish
- 4 tbsp olive oil
- Small bunch of fresh coriander, chopped
- 4 skinless, organic chicken breasts, cut into 2cm strips
- 2 tbsp flaked almonds
- 2 tbsp sultanas
- 2 tbsp reduced-salt soy sauce
- 1 cos lettuce, to serve
- Bunch of radishes, sliced, to serve
- Place a large frying pan over a medium-high heat. When the pan is hot, add the cumin seeds and cook, shaking the pan occasionally, for
- 1 minute, until fragrant and toasted. Tip into a medium bowl, allow to cool slightly, then add the garlic, chopped chilli, half the oil and half the coriander. Add the chicken and toss together to evenly coat. Cover and chill in the fridge for at least 2 hours or up to 12 hours for a better flavour.
- Return the pan to a medium-high heat. When hot, add the chicken and its marinade, in 2 batches, and stir-fry for 4-5 minutes or until the chicken is cooked through. Remove with a slotted spoon to a large bowl and mix with the almonds.
- Reduce the heat to low and add the remaining oil and sultanas to the cooking juices in the pan. Gently heat through, then remove from the heat and stir in the soy sauce. Season with freshly ground black pepper, pour over the chicken and almonds and mix together. Allow to cool, then stir in the remaining coriander. Cover and chill until ready to pack for the picnic.
- Arrange some cos lettuce leaves on a large platter, then place the chicken neatly on top. Garnish with sliced radishes and chilli to serve.
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