- Oil, oyster & honey-soy sauces, tsps of garlic & ginger, loaded tsp of peanut butter, half tsp of chilli.
- Tsp of mixed herbs, half tsp of wattle spice mix, pinch of Moroccan spice mix, dusting of pepper, 1 crumbled stock cube
- Chicken thigh on the bone (or something like that)
- Veggies: potato, carrot, zucchini, corn.
- First make the ‘wet’ marinade: Tip a bit of oil, plus a glug of oyster & honey-soy sauces, tsps of garlic & ginger, a loaded one of peanut butter, a half tsp of chilli into a container. Mix.
- Put chicken on the bone in and coat.
- Make dry marinade ingredients: tsp mixed herbs, half one of wattle spice, pinch of Moroccan spice, dusting of pepper, 1 crumbled stock cube.
- Set aside chicken mixture to rest.
- Wash and chop veggies & onion. Slice potato thinly.
- Tip dry ingredients onto chicken mix – if I was doing this step again, I’d coat the chicken better, as the dry mix ended up sticking mainly to one side which was mostly skin!
- Fry onion and potato for a few minutes until onion is soft – requires medium heat, as you don’t want the onion to crisp up too soon.
- Add marinated chicken, then add veggies and warm water.
- Bring to boil then simmer for about 20 mins (at least).
- Check chicken to ensure it’s cooked – slice it in the centre, see if juices run clear. (If you forget this step, finish it off for two minutes in the microwave….)
Then you’re ready to serve!
… and I have to run. Final week of classes for my last full theory subjects is in full swing!