VINEGAR CHICKEN

SUBMITTED BY NAQIYAH MAYAT

The flavour of the large quantity of vinegar in this recipe adds a sour sort of bite in conjunction with the red chillies. Very nice with a simple Hawaiian stir-fry and lemon-pepper chunks of chips.

Marinate half a kilo of thickly sliced chicken breasts in: 2tbl oil, 1 heaped tbl whole jeera, little less than a quarter cup of vinegar, 2 tbl coarse red chillie and 1 tsp ground garlic and salt to taste.

Cook in 1 tbl of butter. Must be moist, do not dry out.

 

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