recipe source: both from Ainsley Harriot, Low Fat Meals in Minutes
notes: the chicken looks a bit black, as the marinade really darkens when cooked, but it tasted fabulous. I only marinated it for a few hours; next time I want to try to remember to do it overnight as I think the flavour would be even better. I didn't use Scotch Bonnet chilis, I admit, just some ordinary red chilis. The not-coleslaw was nice as well - much fresher and less gloopy than coleslaw (no mayo) - looking forward to more of that for lunch tomorrow!
No comments:
Post a Comment