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.

Sticky Roasted Thai Chicken

Ingredients:

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

Directions:

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.

Serves 4

Recipe from Donna Hay Magazine

Rapini With Garlic & Chili Flakes

Ingredients:

1 bunch rapini
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 teaspoon chili flakes
Salt & freshly ground black pepper

Directions:

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.

Serves 4

Recipe from Food.com

Lemon Green Beans

Ingredients:

1/2 pound green beans, trimmed
4 tablespoons butter
3 Tbs lemon juice
3 Tbs chopped fresh parsley
Sea salt and pepper to taste

Directions:

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.

Serves 4

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.

Cheers!