Notes
This dish is not only delicious, but it's incredibly easy too. I always make double this recipe, and suggest you do too. The leftover chicken is always wonderfully moist, is fab in a stir fry, or even just in a delicious sandwich the next day.
Ingredients
8 whole chicken thighs (these freeze really well, so no bother if you have to buy more than this)
4 tbsp. soy sauce
4 tbsp. honey
1 lime, zest and juice
2 clove garlic, crushed/2 tsp. garlic paste
5cm ginger, pureed/2 tsp. ginger paste
1 tbsp. light olive oil/vegetable oil
To serve:
Rice (Coconut water rice would be great accompaniment here. Plain basmati rice would also work well, or for convenience, a microwave coconut rice would also be fab)
Drizzle light olive oil/vegetable oil
1 clove garlic, crushed/1 tsp. garlic paste
3cm ginger/1 tsp. ginger paste
Green veg (broccoli works really well here, but asparagus, sugar snap peas, mange tout would all be great - whatever you fancy
Sesame seeds
3 spring onions, finely chopped
Method
Combine the soy sauce, honey, lime, ginger, garlic and oil.
Place your chicken thighs in a bowl or preferably an oven proof dish. Pour over the marinade, cover and chill for as long as you have up to 24 hours.
When you are ready for your meal, preheat the oven to 200°C fan/220°C/gas mark 7.
Place the thighs on the top shelf of the oven, and cook for 40-45 minutes, until the skin is crispy and the juices run clear.
While the chicken is cooking, cook your rice (see ingredient list links for some help!)
10 minutes before your chicken is ready, place your green veg into boiling water for three minutes. While it is cooking, place 1 tbsp. oil into a frying pan large enough to hold your veg, and place over a medium heat. Add your garlic and ginger, and stir fry until it starts to smell delicious.
Drain your veg and add to the frying pan. Be careful doing this, as the moisture from the veg may spit a bit.
Give this a good stir with the garlic and ginger, and sprinkle over your sesame seeds.
When you remove your chicken from the oven, it will have released a lot of cooking juices and fat. If you're feeling indulgent, a little drizzle of this is lovely over the thighs. It's also worth keeping in the fridge for a few days to use instead of oil in a stir fry.
Serve the sesame veg with your rice and two chicken thighs per person. Sprinkle the chicken with spring onions, and a few sesame seeds. Bon appetit!