… I apologise for the sporadic blogging this last week and i’m afraid to say it may continue as i’m off to Stockholm for 24 hrs on Tuesday to pitch for a bit of Persuaders business that is very exciting and I really hope I get, so my concentration has been elsewhere… i’m hoping I pick up a little Swedish inspiration for my cooking too, so watch this space…
… continuing on my chicken thigh world tour i’m off to the exotic shores of Thailand with its wonderfully aromatic mix of sweet and heat, coconut and lemongrass all with an underlying kick of chilli… perfect to whisk me away to sunnier climes… beaches… palm-trees… hot sticky nights… but I digress…
… again i’ve taken the essence of thai ingredients and condensed them into something that can be roasted in the oven in a one pot dish, as I did with my moroccan chicken thighs and chicken thigh yakitori… I hope i’ve captured a little taste of thailand here… the incredible aromas in the kitchen most definitely make me think so…
roasted thai chicken thighs
I am entering this dish into the Sweet Heat Challenge hosted each month by the lovely Lyndsey over at Vanilla Clouds and Lemon Drops as the theme this time is of course Thailand.
2 sticks of lemongrass
1 small green chilli
1/2 teaspoon dried chili flakes
the juice and body of 1 lime (I only had a lemon…)
a thumb sized piece of ginger
2 tablespoons of olive oil
2 cloves of garlic
a handful of fresh coriander (stalks and leaves)
1 medium onion – chopped
1 packet of mixed chicken thighs and drumsticks
– pre-heat the oven to 180C
– bunch up the coriander and chop the leaves from the stalks (don’t waste time individually picking the leaves off the stalks… it is NOT worth it) set aside the leaves for later.
– place all the ingredients (apart from the onion, coriander leaves and body of lime) along with the coriander stalks into a blender and whizz them up into a paste (you can also do this by hand but you get a chunkier finish)
– place the chopped onion and lemon bodies into an oven proof dish
– score your chicken with a sharp knife – a couple of slashes per joint should do – and then rub the thai paste deep into the chicken, laying each joint on top of the chopped onion in the dish
– roast in the oven for an hour and a half or until the chicken is golden – you may want to turn the chicken half way through
eat and of course, enjoy!