Zingy chicken
Prep:
10 mins
Cook:
30 mins
8 chicken thighs or drumsticks
4 spring onions, chopped
Half bunch of fresh coriander
3 garlic cloves, chopped
Juice of 2 limes and grated zest of 1 lime
Juice and grated zest of 1 lemon
Juice and grated zest of 1 orange
3 tbsp of low-salt soy sauce
3 tbsp of wholegrain mustard
Chop the stems off the coriander and put all your ingredients (except chicken) into a food processor. Blend into a rough puree to make the marinade.
Place your chicken thighs in a freezer bag along with the marinade and shake thoroughly, ensuring all the chicken pieces are coated. Store in the fridge for 30mins to 2 hours.
Preheat the oven to 190 C and fry the chicken over a medium heat with some olive oil for 4 mins per side.
Place chicken into an oven dish and cover with any remaining marinade. Cover the dish with tinfoil and cook for 30mins, removing the tinfoil for the last 10mins.
Service with cous-cous or polenta cubes.
Serves
4
Preparation Time
10 minutes
Cooking Time
30 minutes
Main ingredients
Chicken
Recipe Type
Dinner, Lunch Box
Special Info
Gluten free, Dairy free
Level of Difficulty
Moderately Easy
