As I said earlier, you can use the remaining of the Butternut-vegetable mixture for several other dishes. In the dish below, I used it to marinate chicken, added hot chilli and cider vinegar, and cooked it in the oven-grill for 1 hour with the lid on. Make sure that the oven baking dish has a lid on. It is important for tenderising, and keeping the aroma within the chicken. Ha! It produces a unique taste and aroma. Try it! The term grill-cooked chicken means a chicken, which is boiled from the oven as opposed to cooking it in a pot on top of a stove ring.
- Put the chicken in the baking dish, add the left over butternut and vegetable mixture, and soak it completely into this mixture, ensuring that the mixture gets into the chicken flesh
- Add hot chilli to make it very hot (optional); or any other hot spice like black pepper
- Add 1 tablespoon of cider vinegar, and mix well with your fingers rubbing into the chicken flesh
- Put the lid on (because you are not roasting the chicken into crispy, you want a chicken with a tender flesh), thus, put it in the oven to grill it at 120 degrees. Make sure you turn it with a wooden spoon at least twice.
- Put it on a bed of spinach and eat it with anything (rice, potatoes, Nshima, etc)
That is what I have in my Kitchen today, enjoy
@ 2012 March 28, Chipo Muponisi