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Ginger Chilli & Lime Chicken

Emmma

grammar police
#1
We've made this a few times and it's really lovely, so thought it was about time I posted it on here. It can pack quite a punch but you can make it milder by using less chilli or a milder version.

Serves 2

Marinate 2 chicken breasts in the following for about an hour:
  • Thumb sized piece of ginger - finely chopped
  • 1 red chilli finely chopped
  • juice and zest of 1 lime
  • couple of chopped spring onions
  • few sprigs of thyme
  • clove or two of garlic finely chopped
  • 1 teaspoon of chilli powder

heat a few drops of oil in a large saucepan and brown the chicken, then add rest of marinade to the pan to soften.

Make up 500ml of stock using 1 low salt chicken stock cube and add to the pan then bring to the boil. (If you're on a PV day add vegetables at this point. Fine beans and tender stem broccoli both work really well)

Simmer for 20 mins and then reduce until the liquid is quite thick. The less it's reduced the thinner the sauce will be when you serve it.

Take off the heat and allow to cool for a while so the quark doesn't split, then dollop in a tablespoon or two and stir to melt in. yum yum yum. My OH has this with me but serves rice with his.
 
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#2
yummy had this tonight will be having again
 
#4
even the other half enjoyed it !!!!
 


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