Ginger Brussel Sprouts
3 tbsp Shallots; sliced
2 tsp Ginger; freshly grated
3 packets splenda
2 tsp Ground coriander
1 tsp Freshly ground black pepper
3 tbsp low sodium Dark soy sauce
1 1/2 tbsp Ketchup
3 1/2 lb Chicken pieces (breast)
6 Dried red chiles
1/2 c Fresh basil leaves; finely sliced
1 1/2 tbsp Olive oil
4 lg Cloves garlic; sliced
-Rinse the chicken breast pieces well & pat dry with paper towels.
-In a small bowl, mix the coriander & black pepper & rub into the chicken pieces.
and Set aside.
-Stem the chiles & shake out the seeds.
-Cut the chiles into pieces and Soak in warm water for 10 mins. Drain well.
-mix the chiles, garlic, soy sauce, ketchup, shallots, olive oil, splenda, ginger, & basil in a food processor/blender & process to a puree.
-Arrange the chicken in a large shallow dish & pour the marinade over.
-Cover & put in the fridge 2 hrs or overnight.
-Preheat the broiler.
-Remove the chicken pieces from the marinade & arrange in a baking dish deep enough to later accommodate the marinade.
-Broil the chicken until browned & half cooked, about 10 mins.
-Pour the marinade over the chicken, turn the pieces on the other side, & broil until cooked through, another 10-15 mins.
-If the chicken is browning too quickly, move the baking dish further away from the broiler to a lower rack.
-Remove the chicken pieces to a serving dish & pour the pan juices over it.
