Chicken finger strips

Recipe from: 6/20/2008 12:00:00 AM

Ingredients 32
Servings 30
Time 10

Ingredients

  • 600
    g
    deboned chicken breast
  • 45 to 60ml seasoning or rub
  • 10
    ml
    oil, olive, Carotino or avocado
  • Tandoori rub:
  • 5
    ml
    ground ginger
  • 5
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • 5
    ml
    ground paprika
  • 5
    ml
    ground turmeric
  • 5
    ml
    salt
  • 5
    ml
    ground cayenne pepper
  • Moroccan spice rub:
  • 1 small onion, finely chopped
  • 30
    ml
    olive oil
  • 30 ml lemon juice
  • 125 ml fresh parsley, chopped
  • 2
    cloves garlic, crushed
  • 15 ml ground paprika
  • 10 ml ground ginger
  • 5
    ml
    salt
  • 5 ml ground cumin
  • 2.5 ml ground turmeric
  • Citrus rosemary marinade
  • 60
    ml
    orange juice
  • 30 ml soya sauce
  • 1 clove garlic, crushed
  • 10
    ml
    fresh rosemary or 5ml dried rosemary
  • Mustard rub:
  • 45 ml prepared Dijon mustard
  • 30 ml fresh chopped parsley
  • 2.50
    ml
    dried rosemary
  • 30
    ml
    grated lemon rind
 

Method

15
 
1. Cut the chicken breasts into 2cm strips lengthways, and coat generously with the seasoning. Leave to develop the flavour for at least an hour.
2. Preheat the oven to 220'C and lightly grease an ovenproof dish with a paper towel dipped in oil.
3. Place the chicken strips in the dish, ensuring that they do not overlap, and place in the oven.
4. Bake for 15 minutes or until golden brown.
5. Remove from the oven, cool and serve.
 

Read more on: poultry  |  bake
 

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