Turmeric, Soy and Ginger Chicken

INGREDIENTS

  • 6 Chicken thighs
  • to season Sea salt flakes

Marinade

  • 1 tbspn Soy Sauce
  • 1 Lime
  • 1 tbspn Lime juice
  • 1 tspn orange zest
  • 1 tbspn Fish Sauce
  • 1 clove Garlic
  • 1 tbspn Ginger
  • 1 stalk Lemongrass
  • 1 tspn Turmeric
  • 1 tspn Raw honey
  • to season Sea salt and freshly ground black pepper
Print Recipe

To make the marinade, place all the ingredients in a bowl and whisk until well combined.

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.

Preheat the oven to 200C (fan-forced).

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.

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.

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.

Scatter with extra orange zest and drizzle with any resting juices.

Serve with the roasted carrots, kale and hazelnuts.