Ingredients below:
• 1 spring onion, minced
• 4 tablespoons orange juice
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced green chilli
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• Chicken breast, thighs or a whole chicken cut up
Mix up all of the marinade ingredients, stir well and mix the chicken in. It’s best to leave this to marinade overnight, or for at least 8 hours if possible, and should be shook/mixed occasionally (I used a food container, but anything like a pyrex dish or similar will work as well).
This would be really nice cooked on a BBQ but seeing as we’re in the first half of January I decided to leave that idea until later in the year. Pre-heat the oven to about 180 degrees C and put in the chicken for around 5 minutes. Take the chicken out and put the fries in (I put some peri-peri chip sprinkle on the fries). Now heat a griddle pan and put the chicken on with a little of the juices; you want to try and char the chicken so keep the pan fairly dry. Keep turning the chicken and adding the sauce until the chicken is cooked, whilst also keeping an eye on the fries.
To serve I simply plated up some salad leaves, topped with the chicken and drizzled the leftover juices over it all. I then plated up the fries into a side bowl and added a little ketchup. Enjoy!
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