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Warm Mojo chicken salad

28 AUGUST 2013
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4-6 chicken portions
250ml Olives Et Al Pink Mojo Marinade
Garlic cloves
Preserved or fresh lemon
Salad leaves
Fresh ground black pepper


1. Wash the chicken, pat dry and place snugly into a bowl.

2. Pour over enough Pink Mojo to coat, cover and leave for 2 hours or overnight in the fridge turning occasionally.

3. Remove chicken from bowl and place into roasting tray, discarding marinade.

4. Add a couple of cloves of peeled and smushed garlic, a squeeze of lemon juice and cook for 30 mins or until juices run clear.

5. Serve with a salad of mixed leaves and herbs dressing with a little Pink Mojo.

6. Pour chicken juices over as you serve.


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