2 level teaspoon robertsons chicken spice,
1 full teaspoon coarse red chillies,
1 teaspoon fine jeeroo,
1 tablespoon lemon juice,
1 teaspoon crushed garlic.
Marinade chicken and cook in garlic butter and a
little olive oil. Sauce: 1 tub fresh cream, ¼ cup
nandos garlic peri sauce or any garlic portuguese
sauce, 1tblsp lemon juice,1/4 teaspoon parsely, 1tblsp
tamatoe paste. Cook in butter. Once butter is
melted pour over cooked chicken and grill for few
minutes(ps- don't dry sauce out) garnish with
parsely. Serve with savoury rice and greek salad.
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