Ketchup Chicken
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We are used to thinking of ketchup as a simple accompaniment to chips, burgers or hotdogs. Its versatility is every chef’s greatest weapon. In the Ketchup Herb Chicken we show how good it is as a marinade when combined with garlic and herbs.
Ingredients
- 500 g chicken breasts, cubed
- 4 tbsp Hellmann's Tomato Ketchup
- 2 tablespoons fresh mixed herbs (thyme, sage oregano, rosemary), chopped
- 2 garlic cloves, finely chopped
- 30 ml olive oil
Nutritional information
Amount per serving
Energy (kcal)
215kcal
Energy (kJ)
896kJ
Protein (g)
25.1g
Carbohydrate incl. fibre (g)
4.4g
Carbohydrate excl. fibre (g)
3.9g
Sugar (g)
3.2g
Fibre (g)
0.5g
Fat (g)
11.0g
Saturated fat (g)
1.8g
Unsaturated fat (g)
8.0g
Monounsaturated fat (g)
6.5g
Polyunsaturated fat (g)
1.4g
Trans fat (g)
0.0g
Cholesterol (mg)
74mg
Sodium (mg)
516mg
Salt (g)
1.29g
Vitamin A (IU)
142IU
Vitamin C (mg)
3.7mg
Calcium (mg)
16mg
Iron (mg)
0.87mg
Potassium (mg)
370mg
Method
- 1 In a large, flat dish, mix all the ingredients except the oil together with the chicken, and leave to marinade in a cool place for up to two hours. The ketchup wonderfully sweetens the meat and creates a sticky crispy coating.
- 2 Heat the oil in a non-stick frying pan on a medium high heat, add the chicken and then cook for 10-12 minutes, turning occasionally. By the end, the chicken should be moist and succulent in the centre, and delightfully crispy on the outside.