Sometime back, my friend Jane posted this photograph of her dinner:

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it generated a lot of comments, in particular, requests for the recipe. Jane and I are pretty much intuitive cooks: we cook by feel (OK, she does measure out the ingredients when it comes to baking).

So here are the EXACT quantities of my version, a direct copy of Jane’s:


  1. 4 boneless chicken breasts, skin removed
  2. 1/2 cup parsley, chopped
  3. 1/2 cup spring onion, chopped
  4. 6 cloves garlic, lightly bashed
  5. 1 inch root ginger, finely julienned
  6. 1/2 large red onion, sliced
  7. Juice of 2 limes
  8. 1/2 cup olive oil
  9. 4 bird’s eye chillies (the hot stuff)
  10. Salt and peper to taste

Marinate overnight and cook in a slow, hot oven (180-200 deg) for 2 hours. Here you go!