Runny Paste for All Meats

Runny Paste for Chicken, Fish, Meat** Serves 4
1 - 2 teaspoons (to taste) Bittersweet Heathen Chili Blend
3 tablespoons soy or Worcestershire Sauce
½ teaspoon oil
750g -1 kg chicken tenders (try to get them all the same size for more even cooking)

      In a shallow dish combine all ingredients except chicken. Flop and coat chicken, then let stand at room temperature for 15 minutes. Cook as desired. If baking, preheat oven to 180° and bake for approx 20 minutes.

**Use for a main, or thinly slice each tender for warm chicken salad.

**This recipe can also be used for fish or meat. Just adjust the cooking times.