I posted this recipe on my main-food blog yesterday, and I thought it would be a shame if you would miss out on it, who ever you are reading my blog. If there is anyone at all. Hey space! Anyone out there? anyone out there at all? If not, that’s too bad. If there are then Hey you! Thanks for reading my blog! 🙂
Habanero is really HOT, so if you’re not into HOT food, you shouldn’t use this marinade. For those of you who don’t have a clue about what I’m talking about; Habanero is a chili, and it’s very hot and is rated 100.000- 350.000 on the scoville scale, a normal fresh red chili pepper and jalapenos is rated 3500-10.000, so I’m sure you can imagine that habanero is very hot.
Pre-done Habanero marinade
Tuscan Spice mix
2 Chicken breasts
Half a spring onion
250 g Mushrooms ( Champignons)
How to make Hetty’s Habanero marinated Chicken:
1. Marinate the Chicken in your pre-done habanero marinade for about 30 min- 1 hour. Peal the squash, and cut it in half, and then cut it sideways before slicing it up, and put it in a skillet with some butter. Wash and slice up the mushrooms and throw them into the skillet with the squash. Season with pepper, oregano, basil, Tuscan spice mix, chili flakes, chop up some spring onion and sprinkle it on top.
2. Through the Chicken in the a skillet and cook it with some butter and olive oil. Use the juice of half a lemon and squeeze it over the vegetables right before it’s done. Save the other half of the lemon and squeeze the juice of the lemon over the chicken right before serving. When the chicken is cooked, serve it with the vegetables, maybe some roasted potatoes and a good sauce. ( Béarnaise sauce work perfectly, but you can use what ever sauce you love eating/ or serving for chicken.)