2 chicken thighs, cut into 2cm slices
Small pinch Mekhala Himalayan Pink Salt
Freshly ground black pepper
1 clove garlic, finely chopped
1 tsp olive oil
2 tbsp Mekhala Plum Sauce
1. Marinate chicken strips in Mekhala Himalayan Pink Salt, pepper, oil and garlic for at least 15 minutes.
2. Glaze with Mekhala Plum Sauce, then grill/roast/pan-fry until golden and caramelised.
3. Serve with Mekhala steamed rice.