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Sticky Masala Chicken Nibbles with Cucumber Salad

For a quick weeknight meal coat chicken nibbles in a sticky, spicy rub and bake. Serve with a fresh cucumber salad and plenty of boiled rice.

Sticky Masala Chicken Nibbles with Cucumber Salad

Serves 4

2 tsp coriander seeds

2 tsp cumin seeds

½ tsp cardamom seeds

1 tsp fennel seeds

½ tsp chilli flakes

½ tsp ground black pepper

¼ tsp ground cloves

1 tbsp peanut oil

¼ cup tomato paste

1 tbsp fresh ginger, grated

2 tbsp liquid honey

1.2kg chicken nibbles

white rice, thin strips of 

cucumber, caraway seeds 

and lemon zest, to serve

 

Grind or process seeds until crushed. Place crushed seeds, chilli, black pepper and cloves over heat in a dry frying pan, stir until fragrant. Remove from heat. Add oil, tomato paste, ginger, honey and 1 tablespoon of water to pan. Stir into a paste.

Rub mixture all over nibbles. Place in a shallow dish; cover and refrigerate until ready to cook. For best results refrigerate overnight.

Preheat oven to 180°C. Place nibbles in a dish lined with baking paper. Cook for 25-30 minutes, until juices run clear. Turn once or twice while cooking.

Serve with white rice and thin strips of cucumber with a sprinkle of caraway seeds, lemon zest and black pepper.

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