Mexican Chicken – gluten soy dairy and nightshade free

Sweet sticky spicy chicken for adding to tortilla or great with baked potato, sandwich filler or with rice.

Ingredients

Serves 4

500 grams Chicken Thighs diced to 1cm cubes
2cm Ginger diced finely
2 Cloves Garlic diced (ommitt if Nightshades Free)
2 Tablespoons Paprika (ommitt if Nightshades Free)
2 Teaspoon Cumin
2 Teaspoons Corinander
1 Teaspoon Black Pepper
1 Hot chilli finely chopped
200ml water
1 tablespoon Honey
Salt and Pepper

Method
Heat a frying pan and add the 2 tablespoons of oil, when hot.

ADD: Ginger, Garlic, Corriander, Cumin, Paprika, Black Pepper and Chilli

Fry for 2 minutes.

Add Chicken and fry until covered and cooked on all sides.

Stir until all the chicken is fully coated with spices.

Add 200 mls of water and bring to a boil, then simmer WITHOUT A LID until all the liquid has almost dissapeared. If the chicken is not cooked (cut open a piece to test) add more water and continue simmering.

Add the honey and stir constanly whilst you fast boil away last remaining liquid until the ckicken is coated and sticky.

This may take as long as 10mins, but there must be hardly any liquid so it does not make your tortilla soggy.

You can now serve this Chicken with either rice or tortilla, cheese, salad and sour cream.