It has been wicked busy around here, so I’ve been seeking out the simplest recipes for dinner that I can find.
Like this super quick Sticky Roasted Thai Chicken. The simple ingredients give incredible flavor to the chicken as they coat it in a dark glaze. The chicken is served over a simple preparation of Garlic Chili Rapini which has a spicy bitterness that balances out the sweetness of the meat.
Our garden is still going full steam ahead, so I prepared Lemon Green Beans to serve alongside the chicken. Some tomato slices added a punch of color. Rice would also be a great side dish here.
8 bone-in chicken thighs
2 Tbs finely chopped lemongrass, white part only
1 teaspoon dried red pepper flakes
1/4 cup (45g) brown sugar
1/4 cup (60ml) fish sauce
1/4 cup (60ml) soy sauce
1 tablespoon freshly grated ginger
1. Preheat oven to 400℉/200℃.
2. Place the chicken, lemongrass, red pepper flakes, brown sugar, fish sauce, soy sauce and ginger in a bowl. Toss to coat the chicken.
3. Place chicken in a roasting pan lined with parchment or non-stick foil and bake, turning occasionally for 25 minutes or until golden and sticky.
4. Serve the chicken over the rapini.
Recipe from Donna Hay Magazine
Rapini With Garlic & Chili Flakes
1 bunch rapini
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 teaspoon chili flakes
Salt & freshly ground black pepper
1. Chop off bottom inch of stalks.
2. Bring a large pot of salted water to boil. Add rapini. Return to boil and boil about two to three minutes or until crisp-tender. Drain.
3. Heat olive oil in a skillet on medium high heat. Add garlic, pepper flakes and rapini. Toss together for a minute or two, reduce heat, cover pan and cook three minutes.
4. Remove cover, season and serve.
Recipe from Food.com
Lemon Green Beans
1/2 pound green beans, trimmed
4 tablespoons butter
3 Tbs lemon juice
3 Tbs chopped fresh parsley
Sea salt and pepper to taste
1. Steam the beans until crisp-tender, about 3 to 4 minutes.
2. Melt butter in a skillet and stir in the beans. Cover and cook over medium-low heat until tender, about 5 minutes.
Recipe from Linda’s Kitchen by Linda McCartney
Whenever I cook from Linda McCartney’s cookbook I find myself humming Wings’ tunes.
Here is a lovely cover of ‘Mull Of Kintyre’, a tribute to the beautiful Kintyre Peninsula in Scotland.
Check out Mark Breckenridge on Bandcamp, where you can buy his music.
This picture just made me so happy. Looks delicious! :)
You leaving that comment made me so happy. Thank you! x