Recipe – Chilli Jam Chicken

This recipe is from Annabel Langbein’s The Free Range Cook and once you have made the Chilli Jam it is very easy to make lots of different yummy meals with it. When you grow your own chillies you will be amazed at the bounty, so having a recipe like this is great! It is not too hot for children or non-chilli eaters who will be coming back for seconds.

(Click on any image to enlarge)

To make the Chilli Jam:
1 head garlic, cloves peeled
6-8 long red chillies, roughly chopped
3 thumb-sized pieces (200g) fresh ginger, peeled and roughly chopped
2 double kaffir lime leaves, deveined (optional)
2½ cup caster sugar
½ cup water
finely grated zest of 4 limes
½ cup rice vinegar
3 T fish sauce
1 tsp soy sauce

Sterilise a 2-cup screw top jar and its metal lid.

Purée the garlic, chillies, ginger and kaffir lime leaves to a coarse paste. Place in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy sauce.

Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes until reduced by a third. It will bubble up like jam.

Spoon the hot chilli jam into the warm sterilised jar until it is filled to within 3mm of the top. Seal with the screw lid. Once opened, store Chilli Jam in the fridge. It will keep for months.

Serve with cucumbers, celery and carrots. Great tossed through noodles with prawns and vegetables or as a dipping sauce for spring rolls. Or to make Chilli Jam Chicken:

To make the Chilli Jam Chicken:
Brush the chilli jam all over your chicken pieces and bake in your Homewood at 180 C for 40 minutes or until when a skewer is poked into the chicken the juices run clear. Serve sprinkled with chopped fresh coriander.

Janie, 1st June, 2011

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