Ingredients
- 0.8 kg Boneless chicken thighs
- 2 tbsps Thai 7 spice seasoning
- 2 tbsps Avocado oil or oil of choice
- 2 Peppers chopped
- 1 tsp Garlic granules
- Drizzle of oil
- Salt and pepper
Marinade
- 2 Spring onions finely chopped
- 3 Garlic cloves crushed
- 1 Thumb sized piece of ginger grated
- 1 Red chilli finely chopped
- 4 tbsps Soy sauce
- 6 tbsps Honey
- 1 Lime juice only
- 1 pinch Pepper
Instructions
- Pre heat the oven to fan 180.
- Place the chopped peppers on a baking tray lined with parchment paper. Season with a pinch of salt, pepper, garlic granules and a drizzle of oil. Pop in the oven and roast for 20 minutes.
- Pat the chicken thighs dry with some kitchen roll and place them in a large bowl along with the Thai 7 spice seasoning, a drizzle of oil and generously season with salt and pepper – mix well until the chicken is coated in the spice seasoning.
- Add all the marinade ingredients to a clean 3 bowl – mix well.
- Heat a large cast iron pan or non stick pan on a medium heat. Once hot, add 2 tbsps avocado oil followed by the chicken thighs. Pan fry for 4-5 minutes on each side until nicely coloured and the chicken is cooked through. Remove and set aside.
- In the same cast iron or non stick pan, pour in the marinade and allow to simmer away on a medium – low heat for 3-4 minutes making sure to scrape the caramelised bits off the bottom. Stir regularly and keep an eye on it so it doesn’t burn – Once the marinade has thickened to your liking, pour into a small bowl.
- Serve the chicken thighs with the roasted pepper and spoon over that lovely marinade. I like to top mine with fresh coriander and serve with a mixture a roasted vegetables and brown rice.
Nutrition
Serving: 1 Serving | Calories: 499kcal | Carbohydrates: 48g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 190mg | Sodium: 508mg | Potassium: 653mg | Fiber: 1g | Sugar: 41g | Vitamin A: 337IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 2mg
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