Alan Coxon's Javanese Style Chicken with crisp Aconbury Sprout salad

Ingredients - Serves 4

Allow 1 x 240g chicken breast per portion
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground cloves
2 tsp ground turmeric
2 shallots (finely chopped)
2 red chillies (finely diced)
2 tblsp Alan Coxon`s Ancient Greek Vinaigre
2 tblsp veg oil and 2 tblsp for oiling the tray
120g brown sugar
salt and pepper

Ingredients for the salad…..

55g (or ½ pack ) of Alfalfa &Leek sprouts
55g (or 2/3 pack) Snow pea shoots
55g (or ½ pack) of Radish Sprouts.
60 ml Alan Coxon`s Historic Roman Vinaigre
20 ml virgin Olive oil.


Pre-heat the oven to 200C 400F gas mark 6
Make 4 small incisions across the breasts of the chicken with a small sharp knife
Place all the ingredients into a bowl and mix well and massage into the breasts and incisions
Place the chicken breasts onto a lightly oiled tray or roasting pan, rubbing in all the marinade
Season with salt and pepper
Place into the pre-heated oven and cook for approx 18 – 20 mins or until cooked through
When ready, mix together a fresh crisp blend of Aconbury Alfalfa & Leek sprouts, Snow pea shoots and radish sprouts.
Mix together one part olive oil with 3 parts of Alan Coxon`s historic Roman vinaigre and mix together with the Aconbury sprouts.
Place into a bowl and add the chicken on top of these crisp fresh sprouts.
Eat and Enjoy!

To purchase any of Alan's historic food or cook books visit his website