{"id":21,"date":"2008-10-13T10:25:00","date_gmt":"2008-10-13T10:25:00","guid":{"rendered":"http:\/\/www.jamesramsden.com\/2008\/10\/13\/sams-marquess-chicken"},"modified":"2008-10-13T10:25:00","modified_gmt":"2008-10-13T10:25:00","slug":"sams-marquess-chicken","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2008\/10\/13\/sams-marquess-chicken\/","title":{"rendered":"Sam&#8217;s Marquess Chicken"},"content":{"rendered":"<p><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2008\/10\/img_8279.jpg\"><img decoding=\"async\" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2008\/10\/img_8279.jpg?w=300\" border=\"0\" alt=\"\" \/><\/a><br \/>\nI have never been a massive fan of sweet chilli sauce, finding it too much &#8216;sweet&#8217; and not enough &#8216;chilli&#8217;. It seemed to be the sort of sauce that people used to pretend they could make things taste good when in fact they were just shaking a bottle full of E numbers over a piece of meat and calling it &#8216;authentic Thai cookery&#8217;. Until my flatmate Sam produced a bottle of Lingham&#8217;s Sweet Chilli Sauce and cooked this delicious recipe of his Dad&#8217;s last week, and my opinion was changed forever. Stirred into some homemade mayonnaise to go with chips or chicken wings, added to a curry paste or used in a marinade, Linghams is a far superior sauce to its Blue Dragon counterpart.<\/p>\n<p>Serves 2<\/p>\n<p>Two chicken breasts, boneless and skinless<br \/>\nOlive oil<br \/>\nLinghams sweet chilli sauce<br \/>\nGarlic, crushed<br \/>\nSoy sauce<br \/>\nFresh coriander, chopped<br \/>\nLemon juice<br \/>\nSalt and pepper<\/p>\n<p>Slice the chicken breasts into diagonal strips and place in a bowl. Pour over a generous slug of olive oil and add the remaining ingredients to taste. Stir well together, cover and marinade in the fridge for a couple of hours. Get a non stick frying pan nice and hot and add the chicken and a hefty measure of the marinade. Fry until the chicken is cooked (5-7 minutes) and the marinade has reduced and is lovely and sticky. Serve with buttered broccoli and some boiled rice (or rice with sweetcorn, as pictured).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have never been a massive fan of sweet chilli sauce, finding it too much &#8216;sweet&#8217; and not enough &#8216;chilli&#8217;. It seemed to be the sort of sauce that people used to pretend they could make things taste good when in fact they were just shaking a bottle full of E numbers over a piece [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[150,469],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-l","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/21"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=21"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/21\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=21"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=21"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=21"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}