TURMERIC, T T& SOY & GIN­GER CHICKEN

Woman’s Day (Australia) - - Food To Love -

SERVES 6 PREPS 15 MINS + MAR­I­NAT­ING, RESTINGR COOK 10 MINS

6 x 230g chicken thighs, skin on, bone in cup (80 ml) ex­tra-vir­gin olive oil

MARI­NADE

1 tbsp soy sauce 1 tbsp lime juice, grated zest 1 lime 1 tsp grated or­ange zest, plus ex­tra 1 tblsp fish sauce 1 clove gar­lic, finely grated 1 tbsp finely grated gin­ger 1 lemon­grass stalk, pale end, chopped 1 tsp finely grated turmeric 1 tsp raw honey sea salt and freshly ground pep­per

1 Whisk mari­nade in­gre­di­ents, pour over chicken, cover and re­frig­er­ate for 2-4 hours. 2 Pre­heat oven to hot, 200°C, fan-forced. 3 Heat oil in a fry­ing pan. Shake ex­cess mari­nade off thighs. Sea­son with salt, then cook half the chicken, skin-side down, 2 mins, each side. Do not burn. Place thighs, skin-side up, on a bak­ing tray lined with bak­ing pa­per. Re­peat.

4 Bake 4-5 mins. Rest 8-10 mins. Scat­ter zest over. Serve with roasted veg (see tip).

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