Ha! Realistically, it wasn't going to work like that - or so I thought! I needed a quick fix, a tasty supper that I can make. I still had enough time and so decided to do a little 'experiment' as I call it, try something new, raid the fridge and see what's in there... This is what I came up with and you know what... It wasn't half bad!
It needed to be in one baking dish - I had decided I couldn't be bothered messing around with different pans - and so here it is, made up as I went along! All in one pot - Thai inspired chicken! Oh nom nom nom!! Whipped up a small pan of rice to go with it, nice and simple hot food for this very cold and extremely blustery evening!
Ingredients:
For the chicken marinade -
- 1 stick of lemongrass
- small bunch of coriander
- 2 spring onions
- 1 clove of garlic
- thumb sized piece of ginger
- 1 tbsp ginger preserve
- 1/2 large chilli (or 1 small one)
- 1/2 tbsp coconut oil
- 1/2 tbsp chilli infused olive oil
- 1/2 tbsp garlic infused olive oil
- juice of half a lemon
For the rest of the recipe:
- 1 pack of chicken thighs - or breast if you prefer
- 2 sweet potatoes peeled and chopped
- 1 sweet red pepper de-seeded and chopped in large chunks
- 1/2 tbsp yakitori sauce
- Salt and pepper
Method:
- Preheat the oven to 225 degrees (fan around 190-200 degrees)
- Blitz all the ingredients for the marinade in a food processor and cover the chicken with it
- Leave to marinade for around an hour or as long as you have
- Put in the baking dish and then squidge the sweet potato and red pepper pieces in between the chicken pieces
- Put in the oven for around 45 - 60 mins until cooked through and a little brown on top
- Towards the end of cooking, sprinkle over the yakitori sauce and add some salt and pepper
- Sprinkle with chopped fresh coriander and serve with boiled rice
Hope you enjoy!
Emmaline x
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