Chilli jam chicken
* tasty chicken dish, ideal with steamed greens.
Serves 4
1 tbsp coconut oil
500gms chicken thighs
Chilli Jam
1kg truss or roma tomatoes, chopped
6 long red chillies (more if you want a bit more spice)
1 tbsp olive oil
1 onion, finely chopped
2 tsp cumin
2 tsp mustard
2 tbsp grated ginger
½ tsp turmeric
½ cup red wine vinegar
1 tsp stevia (brown sugar if you need)
1 tbsp fish sauce
Method
To make chilli jam
Preheat oven to 180oC.
Lay tomatoes and chillies on 2 baking trays and bake for 20 mins.
Place chillies in a plastic bag and set aside to cool.
When cool enough to handle, peel and remove most seeds (all if you don’t like it too hot). Chop flesh.
Heat oil in a saucepan on low heat, cook onion for 5 minutes or until softened.
Add cumin and mustard, then add tomato and chilli along with all other ingredients.
Season well and simmer for 25 minutes (until thick).
Spoon into sterilized jars and this can be stored in fridge for 3 months.
To make chicken dish –
Heat oil in a frying pan and brown chicken on each side, spread tsp chilli jam over each chicken breast and bake for about 10 mins until cooked through.
*perfect to serve with steamed greens.
*can use this paste on salmon (cook salmon in frypan first if you want crispy skin and then place in oven (220oC) with chilli jam spread over fillet and lemon/lime juice for 15 mins), serve with brown rice and green salad .
*can use this marinade in sandwhiches, pasta dishes and in soups.
* chillies are a good source of vitamin C and may aid weight loss due to their metabolic effect.
