Best-selling author, TV personality and food enthusiast, Nigella Lawson, shares a recipe from her latest cookbook – ‘Simply Nigella’.
Excerpted from ‘Simply Nigella’
Someone once said to me on Twitter that Mother Hens must use me as a warning to frighten their chicks when they were misbehaving. There’s no denying it, I do cook an awful lot of chicken. But you cannot have too many chicken recipes in my book and this is, after all, my book.
This is relatively new to my repertoire but firmly established for all that. True, the tequila doesn't exactly convey flavor, or not so that you could name it but it sure brings fire - augmented by the red pepper flakes - and tenderizes the chicken beautifully.
Make ahead note: The chicken can be marinated up to two days ahead. Store in refrigerator until needed.
Store note: Transfer leftover cooked chicken to a container, then cool, cover, and refrigerate within two hours. Will keep in refrigerator for up to three days.
Freeze note: The chicken can be frozen in its marinade - as long as the meat has not been previously frozen - for up to three months. Thaw overnight in refrigerator before using. Leftover cooked and cooled chicken can also be frozen, in airtight containers or resealable bags, for up to two months. Thaw overnight in refrigerator before using.
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