Ingredients
Serves: 4
Prep:10 mins
Cook: Approx 45 mins
- 8 bone in, skin on chicken thighs
- 4 tbsp local honey
- 4 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tsp chopped garlic
- 1 tsp chopped fresh ginger
- Juice & zest of 1 lime
- 200g Tenderstem broccoli - pre cooked in boiling water for 2 mins and cooled
- 2 tbsp black and white sesame seeds - toasted
- 2 scallions - sliced
- Salt & freshly ground pepper to taste
- Steamed rice or stir fried noodles to serve
Method
- Heat oven to 200oC.
- Mix the soy, honey, 1 tbsp of the oil and 1/2 tsp garlic & 1/2 tsp ginger paste in a bowl. Pour over the chicken thighs and leave to marinate for a minimum of one hour.
- If you have time marinate them for 4-5 hours. Place the chicken and the marinade into a roasting tray skin-side up.
- Season with freshly ground pepper. I'm not adding any salt as the soy sauce will be enough.
- Cook for 40 - 45 mins until sticky and the skin is crispy and golden.
- Baste the chicken in the marinate every few minutes to make sure they are well coated.
- Remove from the oven and finish with the lime zest and juice and sliced scallions.
- Place a pan over a medium heat and add the remaining garlic & ginger, cook for 1 min, then add in the broccoli.
- Cook for a couple of mins until the broccoli is hot and slightly charred. Add the sesame seeds into the pan and mix it all together. Season to taste and remove.
- Serve with the chicken, rice or noodles.
