A good, spicy sauce has a balance of heat and flavor. The spicy Himalayan sauce in this recipe is similar to salsa but with a touch of ginger. Served over chicken, the savory juices of the chicken bring out the freshness of the sauce. Serve it over cauliflower rice or regular rice and pair it with a salad.
Ingredients
4-6 chicken breasts or thighs
Salt and pepper to season chicken
3 Tbsp. extra virgin olive oil
3 large jalapenos, seeded and deveined
3 large Roma tomatoes, halved
1 onion
3 cloves garlic, minced or 3 tsp. minced garlic
1/2 cup white vinegar
2 Tbsp. vegetable oil
A handful of cilantro, leaves only
2 Tbsp. tahini
1 Tbsp. soy sauce
2 tsp. lemon juice
1 tsp. ginger paste or fresh minced ginger
1 tsp. salt or to taste
2 Tbsp. Italian parsley, chopped
Instructions
Season both sides of the chicken with salt and pepper. Poke holes in the chicken with a fork; I used my handy dandy marinating tool to poke the holes in the chicken. Set aside.
In the bowl of a food processor, place the jalapenos, tomatoes, onion, garlic, vinegar, cilantro, oil, tahini, soy sauce, lemon juice, ginger and salt. Pulse to the consistency of salsa.
Pour the sauce over the chicken and cover it with plastic wrap or aluminum foil. Marinate overnight.
When ready to cook, remove the chicken from the sauce and brown it in olive oil. Cook on both sides for about 1 minute per side. Remove the chicken and keep it warm.
Pour the sauce into the grill pan and heat until it starts to bubble a little. Nestle the chicken in the sauce and spoon over the top. Cook until the chicken is completely done. If you have a meat thermometer, the chicken should register 165 degrees. Sprinkle the top with chopped fresh Italian parsley. Spoon the sauce over the chicken.
This chicken is so delicious when served over rice or cauliflower rice.
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