Return the chickenand pineapple to the pan and stir in the sauce mixture. Whisk the cornflour and reserved pineapple juice together in a jug until smooth
In a pot make a paste with cake flour, maizena (corn flour), white vinegar, and water, boil altogether on medium heat, till thick & sticky- looks like glue
I do hope you enjoy this NandosChicken Strips andSpicy Rice Recipe,. I love how spicy it was,. Pour the sauce over the chicken strips and leave to cook for a few minutes
Add carrots, potatoes, peas, andchicken to the sauce and gently fold to combine and heat. Pulse flour, baking powder, and salt for a few seconds in a food processor
Spicysweet potato and butternut soup. Add the roasted sweet potato, butternut and cream to the pot. Slice and dice the onions and potatoes and fry them in a heavy based pot till browned
-Marinate the chicken strips in the above and leave for about an hour or so. -Dissolve all the above spices and red food colour in water and add them to your oil, cook for a few seconds
Top with avocado, tomatoes, sour cream andcoriander, season to taste and wrap. Fill your wraps with anything from savoury mince and cheese to chicken mayo and salad or even some leftover roasted vegetables with basil pesto
This simple recipe is an absolute barbecue wonder and, as with most Korean marinates, has a transformative effect on the chicken, especially if left overnight
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