BAKED THAI CHICKEN

BAKED THAI CHICKEN

BAKED THAI CHICKEN

BAKED THAI CHICKEN
BAKED THAI CHICKEN

INGREDIENTS :
1 chicken with skin cut into 8 pieces
Marinade

2 stalks lemon grass-chopped
1″ chopped ginger
3 tsp chopped garlic
1 chopped onion
3 tbsp chopped coriander stems
1 tbsp grated jaggery
120 ml coconut milk
2 tbsp fish sauce
2 tbsp soya sauceMixed vegetable base
2 tbsp oil
1-2 whole red chillies
2 tbsp spring onions-cut into 1″ lengths
1/2″ grated ginger
1 chopped capsicum
100 gm bean sprouts
100 gm baby corn
2 sliced tomatoes
2 peeled and sliced carrots
2 tbsp beans
salt and pepper
1 tsp sugar
6 tbsp vegetable/chicken stock

Garnish
lemon wedges and sliced red chillies

METHOD:
To make the marinade, blend all ingredients together. Pour over the chicken pieces and leave for 3-4 hours.
Bake chicken on rack over a baking tin at 200 C for 25 minutes. Baste regularly with marinade. To prepare the vegetables, heat the oil in a large pan. Stir-fry chillies, spring onions and ginger for 1 minute. Add remaining vegetables and fry for 2 minutes. Season well, sprinkle on the sugar and pour in the stock. Serve with the chicken, garnished with lemon wedges and red chillies.

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