Ingredients
6 chicken thighs skin on, bone in
1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil
Sea salt and freshly cracked black pepper, to season
Marinade
1 tbspn soy sauce
1 lime, finely zested
1 tbspn lime juice
1 tspn orange, zest finely grated, plus extra to serve
1 tbspn fish sauce
1 clove garlic, finely grated
1 tbspn ginger, finely grated
1 stalk lemongrass, pale end only, finely chopped
1 tspn turmeric, finely grated
1 tspn raw honey
Sea salt and freshly cracked black pepper, to season
6 chicken thighs skin on, bone in
1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil
Sea salt and freshly cracked black pepper, to season
Marinade
1 tbspn soy sauce
1 lime, finely zested
1 tbspn lime juice
1 tspn orange, zest finely grated, plus extra to serve
1 tbspn fish sauce
1 clove garlic, finely grated
1 tbspn ginger, finely grated
1 stalk lemongrass, pale end only, finely chopped
1 tspn turmeric, finely grated
1 tspn raw honey
Sea salt and freshly cracked black pepper, to season
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Methods
Prep time: 10 mins / Cook time: 10 mins.
METHOD
1
To make the marinade, place all the ingredients in a bowl and whisk until well combined.
2
Place the chicken in an airtight container, pour over the marinade, then place the lid on the container and shake well. Refrigerate for 2 to 4 hours.
3
Preheat the oven to 200C (fan-forced).
4
Heat the Extra Virgin Olive Oil in a large frying pan over medium heat. Remove the chicken from the marinade and shake off the excess. Season with salt, then place half the chicken, skin-side down, in the pan and cook for 2 minutes on each side or until golden. Take care not to burn the marinade.
5
Remove from the pan and place, skin-side up, and spaced well apart on a baking tray lined with baking paper. Repeat with the remaining chicken thighs.
6
Transfer to the oven and bake for 4 to 5 minutes or until just cooked through. Remove from the oven and allow to rest in a warm place for 8 to 10 minutes.
7
Scatter with extra orange zest and drizzle with any resting juices.
8
Serve with the roasted carrots, kale and hazelnuts.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins / Cook time: 10 mins.
METHOD
1
To make the marinade, place all the ingredients in a bowl and whisk until well combined.
2
Place the chicken in an airtight container, pour over the marinade, then place the lid on the container and shake well. Refrigerate for 2 to 4 hours.
3
Preheat the oven to 200C (fan-forced).
4
Heat the Extra Virgin Olive Oil in a large frying pan over medium heat. Remove the chicken from the marinade and shake off the excess. Season with salt, then place half the chicken, skin-side down, in the pan and cook for 2 minutes on each side or until golden. Take care not to burn the marinade.
5
Remove from the pan and place, skin-side up, and spaced well apart on a baking tray lined with baking paper. Repeat with the remaining chicken thighs.
6
Transfer to the oven and bake for 4 to 5 minutes or until just cooked through. Remove from the oven and allow to rest in a warm place for 8 to 10 minutes.
7
Scatter with extra orange zest and drizzle with any resting juices.
8
Serve with the roasted carrots, kale and hazelnuts.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Summer and Autumn
Lunch
