New Recipes

1 Thaw chicken; Blanch in boiling water for 20 seconds; Remove and immediately rinse in running water till cool; Drain; Discard the skin and bones; Cut into pieces; Marinate in seasoning (1) for 15 m.

Chicken Naan Pockets

Ingredients :

460g boneless chicken legs, 1 onion, 2 tomatoes, 1/2 lettuce, 4 small naan, 20g coriander, 1 green chili pepper.

(1) 1/2t chicken bouillon powder, 1t ground black pepper.
(2) 1.5t garam masala, 1t chili powder, 1/2t salt, 3T lemon juice, 3T natural low fat yoghurt.

Preparation :

1. Rinse boneless chicken in running water for a few minutes; Pat dry; Discard the skin; Cut into cubes; Marinate in seasoning (1) for 60 minutes.
2. Rinse and drain coriander; Chop.
3. Rinse and drain a green chili pepper; Cut off the stem; Cut into halves; Remove the seed; Chop.
4. Add seasoning (2), the coriander and the green chili pepper to a big mixing bowl; Stir to mix well; Add the chicken from the step 1; Stir to evenly coat all sides of the chicken; Cover; Leave it for an hour.
5. Tear lettuce into petals; Soak in water for 15 minutes; Lift the lettuce up; Rinse and drain.
6. Peel, rinse and drain an onion; Cut into rings.
7. Cut into the middle of each naan to make a pocket.
8. Rinse and drain tomatoes; Cut into quarters.
9. Preheat the grill to very hot; Turn to a medium heat; Arrange the chicken from the step 4 in a non-stick pan; Turn to a high heat; Grill over a high heat for 4 minutes (flip every 1 minute); Turn to a medium heat; Grill over a medium heat for 10 minutes (flip every 1 minute); Turn to a high heat; Grill over a high heat for 2 minutes (flip every 1 minute); Remove the chicken from the grill; Turn off the heat.
10. Fill the naan pockets with the chicken, the onion rings, the tomatoes and the lettuce; Arrange on a serving plate; Ready to serve.