Spiced Chicken Strips Recipe
Ingredients
| 1 medium onion, coarsely chopped | ||
| 1 whole head garlic, peeled | ||
| Peanut oil | 5 Tablespoon | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Catsup | 3 Tablespoon | |
| Fennel seeds | 2 Tablespoon | |
| Ground cumin | 2 Tablespoon | |
| Paprika | 2 Tablespoon | |
| Whole peppercorns | 20 To taste | |
| Ginger | 1 1 Inch, chopped | |
| Seeds from 8 cardamom pods | ||
| Whole Cloves | 8 | |
| Ground coriander | 2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| 3 pounds boned, skinned chicken breast, cut into strips about 1 1/2 to 2 inches long and 1/2 inch wide | ||
Directions
For marinade: Combine all ingredients in blender or processor and mix to smooth paste.
Place chicken in large bowl.
Add marinade and stir to coat thoroughly.
Cover and chill overnight.
Position rack so meat will be about 6 inches from heat source and preheat broiler.
Spread chicken in shallow baking pan and broil until firm to the touch, about 4 minutes.
Place chicken in large bowl.
Add marinade and stir to coat thoroughly.
Cover and chill overnight.
Position rack so meat will be about 6 inches from heat source and preheat broiler.
Spread chicken in shallow baking pan and broil until firm to the touch, about 4 minutes.
Chef
