TURMERIC, T T& SOY & GINGER CHICKEN
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
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).