Asian inspired sticky chicken
Serves 4
Ingredients
Marinade:
¼ cup fresh ginger – minced
4 garlic cloves – minced
4 mandarins – halved & juiced
1 large red chilli – thinly sliced
2 tbsp honey
1 tbsp fish sauce
4 spring onions - chopped into 4cm long pieces
Juice of half a lemon
4 chicken Maryland’s OR 6-8 chicken thighs bone IN
1 cup white rice
2 large zucchinis – ribboned
1 & a ½ large avocadoes
1/3 cup sliced spring onion – green part
100g feta – chunks
Juice of 1 lemon
1 large chilli – sliced
Handful of toasted seeds
Drizzle of extra virgin OO
Instructions
Mix together all of the chicken marinade ingredients. Add the chicken, season well and let it marinate for as long as possible.
Heat the oven to 200 fan bake. Cook the rice as per the packet.
In a hot pan, sear the chicken on both sides for about 40 seconds per side. You that skin to go nooice and crispy. Throw it in a baking dish with all of the sauce, and bake for 30-35 mins (if you are using thigh cutlets check it at 25 mins)
While the chicken is cooking, mix the zucchini ribbons, avocado and spring onion together. Season well, and drizzle with oil and lemon juice. Top with chunks of feta, some fresh chilli and toasted seeds.
Serve the chicken on a large platter with the cooked rice on the bottom, pour the Delicious sauce from the baking dish over the top. And enjoy it straight away with the salad.
