A delicious, herby dish
The chicken is cooked in an amazing blend of thai herbs. Combined with the courgettes this makes for a simple but tasty dish.
Servings
2
Prep time:
10min
Cook time:
40min
Difficulty:
Easy
Ingredients
- 2 courgettes
- 4 chicken thighs
- 3 garlic cloves
- 1 thumb of galangal (around 3cm)
- 1 lemongrass stalk
- handfull of corrainder roots/stems
- 4tbsp soy sauce
- 2tbsp oyster suace
- 1tbsp honey
- 1tbsp vegetable oil
- 1tbsp chicken stock cube/powder
- 1/2tsp ground turmeric powder
- black ground pepper
Step by Step Instructions
Step 1
First, prepare the courgette: halve, then slice, and set aside.
Next, prepare the herbs for the chicken: roughly chop the corriander roots, galangal, peeled garlic cloves and lemon grass stalks and set aside. Add all of these to a food processor and blitz together. You can also use a pestle and mortar instead to pound the herbs. Transfer to a bowl.
Preheat the oven to 220 degrees C.
Step 2
Next, add 3tbsp of the soy sauce, 1tbsp of the oyster sauce, the honey and ground turmeric to the bowl with the herbs, and mix well. Add some pepper as per your preferrences- we used around 1 teaspoon.
Step 3
Place the chicken thighs into a roasting dish, and make some slits in the skin/meat. Then, spoon over the sauce and herbs. Once the oven is at 220 degrees, cook the chicken for around 40 minutes.
Step 4
Whilst the chicken is cooking, you can cook the courgette. Add the vegetable oil to a pan, then add the remaining soy sauce, oyster sauce and the chicken stock cube/powder. Add the courgettes, mix well and cook for 5-10 minutes on medium/high heat until the courgettes are soft and golden on the outside.
Step 5
Once the chicken is golden brown and cooked all the way through, the dish is almost ready. Serve the chicken alongside the courgettes. Enjoy!
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