Butter Chicken
Indian
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Dairy Free
3 tsp Sesame Seeds, toasted
2 Garlic cloves, crushed
1 tbs Chinese Five Spice
1/2 tsp Crushed Red Chillies
1cm piece fresh Ginger, grated
4 tbs Soy sauce
2 tbs Honey
2 tbs sherry wine
4 Chicken Thighs
1 tsp oil
1 Red pepper, cut into strips
1 fresh lemon, cut into slices or wedges
1 Spring Onion chopped for garnish
2 servings of steamed rice
Five-spice Chinese Chicken
Mix the first 8 ingredients thoroughly together in a large bowl to make the marinade.
Add the chicken and mix with the marinade mixture. Cover and place in the fridge for 2+ hours
Remove the chicken from the marinade and place in a shallow baking dish.
Place in a preheated 325ºF/165ºC/Gas Mark 3 oven and bake, uncovered, for 20 minutes.
Baste with the marinade, turn the chicken and continue to bake an additional 15 minutes.
Remove and keep warm.
Heat the oil in a small frying pan, add the pepper strips and saute until tender, then set aside.
On a serving plate, arrange the sautéed pepper over the steamed rice.
Place the chicken thighs in the middle and garnish with the lemon slices and spring onion.
