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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A succulent chicken dish with an aromatic blend of spices. Serve with naan or pitta bread, brown rice and salad. Ingredients:
4 boneless skinless chicken breasts |
2 teaspoons hot curry powder |
2 teaspoons ground ginger |
1/2 teaspoon mustard powder |
2 teaspoons ground cumin |
4 teaspoons apricot preserves |
3 teaspoons tomato paste |
3 tablespoons worcestershire sauce |
3 teaspoons oil |
4 teaspoons lemon juice |
2 garlic cloves, crushed |
fresh ground black pepper |
Directions:
1. Cut diagonal slits about 1/4in deep in the top of the chicken pieces.
2. Mix together the curry powder, ginger, mustard powder, cumin, apricot preserves, tomato paste, Worcestershire sauce, oil, lemon juice and garlic in a large bowl.
3. Season with pepper and add the chicken. Make sure it is well covered with the marinade, cover and leave to marinate for at least 1 hour.
4. Preheat the oven to 375°F
5. Place the chicken in a lightly greased ovenproof dish and cook in the oven for 40-45 minutes, turning halfway through cooking.
6. Serve with naan or pitta bread, brown rice and salad.
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