Grilled Chicken on Julienned Vegetables with Butternut Chips |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Use the rest of the sauce for dipping the chicken pieces into at the table. Can also serve with fluffy white rice seasoned with cummin seed toasted in butter or ghee. Ingredients:
1 lb chicken |
1/4 cup butternut squash, julienned |
1 zucchini, julienned |
1 red pepper, julienned |
1 onion, julienned |
1 inch ginger, sliced thinly |
3 cloves garlic, minced |
2 tablespoons olive oil |
salt and pepper |
1 (28 ounce) can tomato sauce |
1/4 cup olive oil |
4 cloves garlic, minced |
1/2 cup vinegar |
2 tablespoons worcestershire sauce |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1/2 cup brown sugar |
butternut squash, peeled seeded,and sliced very,very thinly on a mandoline or with a vegetable peeler |
peanut oil (for frying) |
salt and pepper, to taste |
Directions:
1. Into a hot pan with olive oil in it stir fry the julienned vegetables, salt, pepper, garlic and ginger till crisp.
2. Put all barbecue ingredients into pot and simmer 20-30 minutes.
3. Puree till smooth.
4. Wash, Dry, and salt and pepper chicken.
5. Brush lightly with some barbecue sauce and place on grill cooking for 20 minutes.
6. Turning and brushing with sauce all the while.
7. Heat peanut oil to 375 degrees.
8. Fry batches at a time about 3 minutes till crisp.
9. Season with salt and pepper.
10. On a platter place vegetables, top with chicken breast, and pile on the Chips.
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