Sangria Chicken | Sanjeev Kapoor Khazana

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SANGRIA CHICKEN

Ingredients

½ cup red wine
4 boneless chicken breasts
½ cup orange juice
Salt to taste
½ cup chopped spring onion greens
¼ cup chopped fresh coriander leaves
½ teaspoon orange rind
½ teaspoon cumin seeds
1 teaspoon red chilli flakes
1 tablespoon lemon juice
Crushed peppercorn powder to taste
½ teaspoon lemon rind
1 teaspoon mixed dried herbs

Method

1. Combine chicken, red wine, orange juice and salt in a bowl and mix well. Add spring onion greens, chopped coriander, orange rind, cumin seeds, red chilli flakes, lemon juice, crushed peppercorns, lemon rind and dried herbs and mix well. Cover with a cling film and refrigerate for 2 hours to marinate.
2. Preheat oven at 180ºC.
3. Place the marinated chicken on baking tray, put the tray in the preheated oven and bake for 15 minutes.
4. Heat a non-stick pan. Add the remaining marinade and cook till reduced.
5. Baste the chicken with some prepared reduction.
6. Serve hot garnished with a torn spinach leaf.

Preparation Time: 2-2½ hours
Cooking Time: 20-25 minutes

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Cuisine - Spanish

Course - starter

Dish - starter