I love Saturdays...in fact I think everyone loves Saturdays! The difficulty for me these days is that we go to French classes for 3 hrs on Saturday mornings so getting home I just want to reheat something and tuck in...it rarely happens though. I always end up cooking something fresh but quick... Cue this recipe this afternoon that turned out so deliciously amazing!
I only wish I'd made more! We enjoyed ours with tasty coconut rice but it works with noodles, quinoa and pasta too! Okay enough with the exclamation marks, here's the recipe. Let me know in the comments if you give it a go 😃
Serves 2 -about 30mins start to finish
6 chicken drumsticks
3 tbsp vegetable oil
3 tbsp honey
1 clove ginger, grated
3" ginger root, grated
2 tbsp soy sauce
2 tbsp thyme
1 tsp tamarind sauce
Juice of half a lemon
1 tbsp naga chilli powder (or any chilli)
2 habanero chillies (optional)
1 maggi cube (chicken stock cube is fine too)
1 tbsp black pepper
Vegetables of your choice...(I chose peppers, broccoli, carrots but courgettes, aubergine and squash would rock this too)
- In a medium sized pan, heat the oil for a minute then add all but the chicken, vegetables and black pepper and allow to simmer for 4 minutes.
- Season the chicken with the black pepper and make some holes in each piece with the tip of the knife then add to the pan. Don't worry about coating all over for now, just turn the heat up slightly and allow it to cook for 6 minutes then turn each piece over using kitchen tongs.
- Once you've turned them all over, give the pan a gentle shake and then prep your veg whilst the chicken's cooking for another 6 minutes.
- Preheat your oven grill to 210°C.
-Wash and slice your vegetables into big chunks. I deseeded the baby peppers and simply cut them in half and split the carrots in 2 down the middle and then into 2" chunks.
- Add the veg to the pan and transfer the pan to the oven for a 4 minute broil on each side about 5" from the top of the oven. Make sure to turn the chicken over after 4 minutes to get a char on both sides.
[Broil- upside down grilling. This is when you use the grill element in the oven to cook food. It supplies direct heat to the meat, chicken or vegetables and gives the same effect as a barbecue without the smokey flavour you get from charcoal.]
- Using some good oven gloves or mitts, remove the pan form the oven and allow to rest for a minute before serving.