3 chicken fillets
Karen's Spicy marinade (approximately 5 tablespoons)
One large onion quartered
200ml chicken stock
200ml single cream (or your chosen substitute)
Pack of chestnut mushrooms
Handful baby spinach chopped
McDougalls Thickening Granules
Pre heat oven to 220 degrees & place 3 fillets in a small roasting dish approximately 15cm x 15cm (fillets need to be in a single layer without any large gaps around the edges). Add 3 tablespoons of Karen's Spicy Marinade on top then using a fork, lift & coat all surfaces of chicken.
Cook uncovered for 25 minutes & when chicken is almost cooked, remove from the oven & cut into bite sized pieces, leave to rest.
Saute one large chopped onion in the butter (or your chosen alternative), then add chicken stock & cream. Bring slowly to simmering point, then add mushrooms which have been quartered, Karen’s Spicy Chicken & all remaining juices, mix well. Add 2 tablespoons of Karen’s Spicy Marinade. When at simmering point, add thickening granules to desired consistency (start with a little) then add the spinach.
Always check that chicken is thoroughly cooked - remove a large piece & cut right through. At this point taste & if you would like a spicier sauce, add more marinade & heat through.
Delicious with plain boiled rice & naan ...enjoy!