by Anjum Anand Great for an easy lunch. Simply leave the chicken in the marinade through the morning and cook for lunch.
Serves 2
Ingredients
2 chicken thighs, skinned and boned
40g mayonnaise (can be low fat)
¾ tsp lime juice and ½ tsp zest
10g freshly chopped coriander leaves and stalks
1½ tsp milk
Finely sliced lettuce and tomatoes to serve
Thick sliced bread or bread rolls of your choice
For the marinade
1 tbsp vegetable oil
½ tsp each ginger and garlic pastes
Pinch of red chilli powder or to taste
¼ tsp cumin powder
¼ tsp garam masala
1 tsp lemon juice
Salt to taste
Method
1. Blend together the ingredients for the marinade, place the chicken inside and leave to marinade for as long as possible, overnight is ideal. Bring back to room temperature before cooking.
2. Preheat the oven to 180°C. Place the chicken on a baking sheet in the middle shelf of the oven and grill for 12–14 minutes or until the chicken is done, turning half way.
3. Meanwhile, mix the mayonnaise with lime juice, rind, coriander, milk and lots of freshly ground black pepper.
4. Make your sandwich by placing the lettuce and tomato slices on the base, topping with your chicken and drizzle over the lime mayo. Eat warm.
by Anjum Anand
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