Monday, June 27, 2011



INGREDIENTS:     ( serves 4 )

4  pieces  boneless  chicken  fillet
4  medium  zucchini,  sliced
4  stalks  green  onions
4  medium  green or red chillies
4  pieces  cauliflower

8-10  cloves  garlic
1  medium  onion
2-3  medium  chillies
1/4  cup  lemon juice
1/2  tsp black pepper
1-1/2  tsp  salt
1/2  tsp  paprika
1  tsp  coriander, ground
1/4  cup  olive oil

  • Cut a slit in the side of the chicken fillet to form a pocket. Keep it aside.
  • GARLIC  SAUCE:   In a food processor bowl put garlic, onion, chilli, lemon juice, black pepper, salt, paprika and coriander, process until mixture is fine.  Add olive oil and stir well.
  • Fill the chicken fillet with some of the garlic sauce mixture. Pour the remaining mixture over the chicken and chill it for 15- 30 minutes.
  • Heat grilling pan on high heat. Place the fillet on the grill.
  • Brush the vegetables with some of the garlic sauce, place beside the chicken. Cook until cicken and vegetables are light brown, turn on the other side and cook until tender.
  • Enjoy them hot beside rice or pasta.
TIPS  - To keep the chicken soft and moist, brush with garlic sauce several times while grilling. To check  if the chicken is cooked, pierce wth toothpick or fork, it should be inserted with ease and the juice should be clear, not pink.

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