Zingy Chicken Recipes
ZINGY CHICKEN
Make and share this Zingy Chicken recipe from Food.com.
Provided by bevs kitchen
Categories Chicken Thigh & Leg
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make 2 or 3 cuts in the chicken thighs.
- Place chicken in an ovenproof dish.
- Zest and juice the limes.
- Peel and grate ginger.
- Deseed and chop chili.
- Mix lime juice, lime zest, soy sauce, brown sugar, coriander, ginger, garlic, chili and oil.
- Pour over the chicken marinate for 2 to 3 hours.
- Preheat oven to 190 degrees Celsius/Gas 5.
- Cook skin side up for 20 minutes.
- Drain off liquid and discard.
- Increase temperature to 200 degrees Celsius/Gas6; cook for another 15 minutes.
Nutrition Facts : Calories 653.8, Fat 48.1, SaturatedFat 11.4, Cholesterol 189, Sodium 1682.8, Carbohydrate 13.2, Fiber 1.5, Sugar 8.2, Protein 42.3
ZINGY CHICKEN STIR-FRY
A quick fix supper dish that tastes delicious. This is of course open to your own preferences of veggies etc., but this is how my family like it.
Provided by Noo8820
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil the noodles according to pack instructions, then drain and toss with 1 tsp of the oil.
- Heat the remaining oil in a wok and add the chicken and vegetables. Stir-fry for a few minutes.
- Add the honey, soy and lime juice, bubble for about 30 seconds, then add the noodles and sesame seeds.
- Mix well and heat through thoroughly.
- Serve with the cashew nuts and coriander sprinkled on the top.
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- 2. Heat a large cast-iron pan or oven proof skillet over high heat. Liberally season the chicken with salt and pepper. Once the pan is hot, add enough olive oil to coat the bottom of the pan. Add the chicken thighs, skin side down, and sear until the skin starts to brown, about 5 minutes. Flip the chicken and sear for a few minutes more and then remove the chicken to a plate.
- 3. Add the rest of the olive oil to the pan. Add the onion and garlic and cook until onions start to soften. Add the diced tomatoes. Add a few tablespoons of water to the empty tomato can and swirl to get the rest of the tomato out and add to the pan. Then add the pepperoncini (plus the liquid), olives and capers. Stir to combine and bring to a bubble.
- 4. Add the chicken thighs back into the pan, skin side up, and bring the mixture to a bubble. Once boiling, place the lid on top of the pan. Transfer to the oven and bake for 30 minutes. Remove the pan from the oven and remove the lid. Turn the oven on broil. Place the pan back into the oven and broil until chicken browns on top, about 5 minutes.
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- PREHEAT Bring a large pot (with a lid) of salted water to the boil. BBQ grill or hot plate to medium-high (if using).
- Pat chicken dry with paper towels and place in a large bowl with all remaining zingy BBQ chicken ingredients. Mix to combine and set aside to marinate for 5–10 minutes.
- Cook potatoes in pot of boiling water (covered) for 13-15 minutes, until soft. Add peas for the last 3 minutes of cook time. Drain and return to pot with butter, milk and mayo (if using). Lightly crush with a fork and season to taste with salt and pepper. Set aside and keep warm, with lid on.
- Heat a little oil in a large fry-pan on medium heat. Cook chicken, in 2 batches, for 4–5 minutes each side, until cooked through. Turn down heat if marinade is starting to burn. Alternatively, cook on BBQ grill or hot plate as per instructions above. Set aside on a plate, covered in foil, to rest for 2–3 minutes.
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