Name: Spicy Tamarind Chicken with Noodles
Ingredients: 3 8 oz chicken breasts; 3 Red onions; 5 Cloves garlic; 1 2 cm piece fresh ginger; 1 Red chilli; 1 Green chilli; 25 g Palm sugar; 50 ml Peanut or walnut oil; 50 ml Tamarind mixed with water; 50 ml Soy sauce; 2 tb Peanut oil; 2 tb Marinade paste; 250 ml Lime juice; 75 g Palm sugar; Soy sauce; 6 oz Vermicelli noodles; Vegetable oil; 1 Parsnip; 1 lg Red chilli; finely sliced; 1 Red onion; finely sliced; Fresh coriander; Basil leaves

[The Bible] will lead us into all truth. It will deliver us from the fermenting errors of the day. It will save us from the intellectual dreams of a vain philosophy, from the morally corrupted taste of a sensational literature, from the superficially attractive novelties of spiritual mysticism, from the pretentious sentimentalisms of men who soar above all creeds and abhor the name of “law,” from Broad Church-ism, and High Church-ism, and no Church-ism. It will lead us into light and love, into liberty and unity, imparting strength and gladness.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables		For, Better, For, Worse	1	servings

INGREDIENTS

3		8 oz chicken breasts
3		Red onions
5		Cloves garlic
1		2 cm piece fresh ginger
1		Red chilli
1		Green chilli
25	g	Palm sugar
50	ml	Peanut or walnut oil
50	ml	Tamarind mixed with water
50	ml	Soy sauce
2	tb	Peanut oil
2	tb	Marinade paste
250	ml	Lime juice
75	g	Palm sugar
		Soy sauce
6	oz	Vermicelli noodles
		Vegetable oil
1		Parsnip
1	lg	Red chilli; finely sliced
1		Red onion; finely sliced
		Fresh coriander
		Basil leaves

INSTRUCTIONS

MARINADE PASTE
DRESSING
SALAD
Puree the marinade ingredients to make a paste, and reserve 2tbsp for the
dressing. Spread the paste over the chicken breasts and marinade for about
2-4 hours. To make the dressing, warm the oil with the 2tbsp paste for a
few minutes. Add the lime juice, soy sauce and palm sugar, stir and leave
to one side.
Cover the noodles with boiling water until soft (about 30 minutes). Sear
the chicken in a hot pan and cook in the oven for about 5-7 minutes. Leave
to one side.
Cut the parsnips into chip shapes and deep fry.
Drain the vermicelli and toss with all the other ingredients, including the
chicken. Garnish with fresh basil and coriander leaves. Sprinkle with the
parsnip chips and serve.
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