SIDES FOR CHICKEN STRIPS RECIPES

Steps:

• Rice: 1. In a deep pot, braise onion with a drizzle of olive oil, taj and jeeru. 2. Once it starts to soften and turn “pink”, add water, salt and turmeric. 3. Cover pot, and on medium heat allow water to come to a boil. (My stove’s heat level is till #6. Medium is #4.) 4. Wash the rice to release the starch. 5. Add rice to the boiling water, and allow cooking till water is evaporated halfway, stirring once in-between. 6. When rice is puffed and halfway cooked (the rice will be puffed but still have a little bite to it and the water will still be visible in pot) add in washed frozen mixed veg and peppers. 7. Now drop the heat to low and allow to steam through, and for the rice to get fluffy. 8. When rice is now properly steamed and all the water has evaporated, turn the stove off and allow the rice to cool for a few minutes. 9. Now add the chilli, pepper, parsley and Spice for Rice to taste. 10. Toss gently so that you do not break and mush the rice. 11. Allow to sit in hot pot with lid on for a few minutes for spices to steam through. Chicken: 1. Wash and cut chicken into strips. 2. Steam chicken with above ing till 3/4 done. 3. On the stove, in a saucepan, warm oil. When warm, add Mochachos chicken spice and lemon juice stirring until fragnant. 4. Remove from heat immediately so it does not burn, and toss fried chicken strips in the sauce. 5. Place on electric grill and allow to redden, basting with sauce. Guacamole: Blend in blender all ingredients together. Serve. Tomato Chutney: 1. Braise onion with drizzle of olive oil and cinnamon till golden. 2. Add spices, bay leaves and garlic and braise for 10 seconds. 3. Pour in tomatoes; allow liquid to reduce and tomato to thicken. 4. Remove leaves and cinnamon and spoon into serving bowl. 5. Serve hot. Salsa: 1. Wash and deseed tomatoes. 2. Dice tomatoes, dice the onion and slice chillies into thin rounds. 3. Add vinegar, salt and pepper and to taste. 4. Toss with coriander. 5. Serve cold.