Friday, July 10, 2009

Spicy Chicken Tenderloins

Cut two chicken breasts into thick strips

Grind together the following Fresh Spices

½ teaspoon Sugar
3 teaspoons Paprika
2 tablespoons Salt
1 tablespoon Oregano
2 teaspoons Lemon zest
Dried chilli to taste
Pepper to taste
1 tablespoon Cumin

juice of one lemon
Tblsp Olive oil


Buy a jar of 'Portuguese BBQ spice' or any roasting Mexican, South American type dry spice, read the back of the bottle for one with the above ingredients. Mix with juice of one lemon, Tblsp Olive oil, Salt

Coat with a dry spice mix, allow to sit for 10-20 minutes before roasting off on a wire rack in a 180 oven for about 15 minutes or until fully cooked.

Serving suggestions

Wrap in a flat bread of your choice, with a smear of natural yogurt, cucumber, mixed leaves and tomato.


Roast off chunky wedges of sweet potato, carrot, parsnip and pumpkin, sprinkled with salt pepper and oil. Serve with steamed green beans or other fresh green veg.

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