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

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

Related Products:

Alfalfa Seeds, Leek Seeds, Snow pea Seeds
China Rose Radish seeds, Sango Radish Seeds
Fresh Snow Pea Tray,Snow Pea punnet, China Rose Radish punnet

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