| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats |
|
Jenny, Bristow’s, Country, Kit |
4 |
servings |
INGREDIENTS
| 1 |
|
Orange; cut into chunks |
|
|
; with skin on |
| 1 |
|
Lemon; cut into chunks |
|
|
; with skin on |
| 1 |
|
Lime; cut into chunks |
|
|
; with skin on |
| 2 |
|
Cloves garlic |
| 2 |
|
Red chillies |
| 1 |
sm |
Bunc coriander |
| 1/2 |
|
Dsp oregano |
| 2 |
|
Dsp honey |
| 70 |
ml |
Fruit juice; up to 140 |
| 4 |
|
Chicken fillets; 115g-170g in size |
INSTRUCTIONS
Prepare the marinade in a blender by mixing together the orange,
lemon, lime (cut into chunks), two cloves of garlic, 2 chillies
seeded and veins removed, a small bunch of coriander, 1/2tsp oregano,
2dsp honey and blend together for 1-2 minutes. If the marinade is a
little thick, then it can be thinned down with fruit juice. Pour over
the chicken fillets, cover and leave to marinade for 12 hours at
least. The flavours of this marinade take some time to work.
To cook, shake a little of the excess marinade off the chicken fillets
before cooking on a preheated, lightly oiled grill pan. Cook the
fillets for approximately 4 minutes on each side, turning only once.
Check to ensure the fillets are cooked well, then serve with rice,
potatoes or salad.
Carlton Food Network http://www.cfn.co.uk/
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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