
- 4 chicken thighs
- 3 tablespoons olive oil
- 1/2 teaspoon chopped ginger
- 5 tablespoons honey
- 3 tablespoons soy sauce
- 4 cloves of garlic, minced
- salt and pepper to taste
- fresh parsley, chopped for garnish
Instructions
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In a mixing bowl combine olive oil, ginger, honey, soy sauce, garlic, salt and pepper.
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Rinse and trim off all of the fat and skin from the chicken, then place it in the bowl with the marinade.
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Preheat the oven to 400F.
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Marinade chicken for at least 1 hour. Place chicken thighs and marinade in cast iron or baking dish and bake for 35-40 minutes, or until chicken is cooked thru, make sure to flip the chicken few times, that way the chicken will be juicy & tender without drying on top. After flipping the chicken on the other side and cook on high for 5 minutes or until a beautiful roasted colour.
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Garnish with chopped parsley, serve with rice or mashed potato, and make sure to pour the sauce over the chicken when serving.
In a food processor, combine chickpeas, whero peas (if using), lemon juice, garlic (if using) and tahini. Pulse until smooth. With the machine running, slowly add olive oil and water and blend until smooth. Season with salt and pepper to taste. Set hummus aside.
Heat oil in a non-stick frying-pan over a moderate heat. Fry onion slowly until softened, and add beef mince. Cook the mixture until mince is crispy and well browned, then add chilli and season with salt and pepper.
To assemble, place hummus onto a serving plate and, using the back of a spoon, spread it around the edge, making a well in the centre. Spoon crispy beef over hummus and sprinkle coriander, capsicum, pistachios and lemon zest over the plate. Drizzle with balsamic syrup and serve at room temperature with lightly fried or baked pita bread.
Copyright Notice
An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.