Garlic, ginger & chilli chicken (with courgette)

Super succulent chicken with a beautiful aroma of garlic and a subtle kick of chilli on a carb-free bed of onions and courgettes, perfect for a small group of friends, or for batch-cooking and sticking in the freezer 🙂 I served mine with rice to give it some bulk and fill me up (student living, eh?) but it would go great with potatoes, or even a side salad if you’re trying to stick to healthy eating.

The sauce/marinade may seem very fiery, but remember that you’re cooking out the garlic and chillies so it will mellow by the end. In any case, I encourage you to change around the amounts of ingredients to suit your taste.

Here we go!

Ingredients:

  • 6 chicken thighs, skin on (to retain the moisture)
  • 3 courgettes
  • 3 onions
  • 2 tbsp honey
  • 8 tbsp soy sauce
  • 6 tbsp vegetable oil
  • 2 tbsp water
  • 3 chillies (medium heat)
  • 4 cloves garlic
  • generous chunk ginger

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Method:
(serves 3 w/out sides)(serves 6 with extra sides)

  1. In a bowl, mix together all your ingredients for the marinade until combined: honey, soy sauce, veg oil, water, finely sliced chillies, finely sliced garlic and grated/finely sliced ginger.
  2. Chunk up the onions and courgettes to about an inch or so cubed. Put your chicken thighs in a large plastic container or a large ziploc bag with the onions and courgettes (I actually didn’t have room for the courgettes so I just added them to the tray afterwards) and pour in the marinade mixture. Ensure all the chicken and vegetables are coated with the mixture, and leave to marinate for a few hours, or even better, over night.
  3. Set up your oven to 200C fan, and, once at temperature, throw your chicken & veg in a tray (with the chicken resting on top of the veg) and bung that into the oven. Bake for approximately 40 minutes, or until your chicken is nicely golden on top.
  4. Serve up and enjoy! Feel free to add any sides of your choice to this dish 🙂

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