A couple of weeks ago, I reviewed Econa’s Jamaican Jerk Marinade over a selection of meats for a huge feast but sadly the 2nd one I’d received in the same package smashed, but the smell was incredible. Thankfully, Encona were kind enough to send me a replacement but felt a little hesitant that it would place my fiance; (I love heat more than him).
But as a quick fix for tea after the builders had been working on our house, I suggested we try the new Moroccan Harissa Marinade with diced chicken as BBQ skewers but grilled them in the oven. I got a thumbs up and honestly don’t know why I haven’t been making them as a main on a regular basis as they’re delicious and healthy.
The sauce is straightforward to use too; just smother your choice of meat with the marinade, place in a dish, then cover and place in the fridge for a minimum of two hours before using.
Since this is my 2nd jar, I do feel the recommended amount on the back is far too much. I think two tablespoons over two chicken breasts is enough otherwise it just slips off where as the jar suggests double that.
And the concept of a marinade has seriously got me thinking that I wouldn’t mind trying to make a fat free one myself, but is life too short to make sauces? It’s something I’m going to have to dabble with further and report back on.
Also, to use the remaining left in the jar, the following day I thought I’d make some marinated chicken sandwiches for our picnic walk along the Ashby De La Zouch canal.
Instead of leaving the chicken to absorb the flavours, I thought I’d put it to the test by brushing it over thinly sliced chicken and immediately fry with some frylight in a pan.
It still tasted delicious and beautifully charred the edges, but I did notice the marinade a had low smoking point, so will need to be fried on the lowest heat you can (time permitting of course). I had a bit of a choke going on and the windows had to be open, but all in all, this really jazzed up plain chicken like a charmer.
I just wish we had the BBQ weather for it very soon!
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