A sticky ‘packs-a-punch’ glaze for some succulent chicken pieces courtesy of Bill Granger. I’ve managed to make it through my growing culinary life without (shamefully) having had Bill’s influence on any of my dishes? It could be his Australian roots that have kept his foodie inspiration at bay or perhaps (more likely) the Jamie Oliver shaped blinkers strapped to my head that had maintained my tunnel vision since discovering cooking? Who knows? However, with ‘Granger’s & Co’ round the corner from work and a growing love for Asian/Fusion cooking I have been sampling some of his culinary delights from Bills Asian Cookbook which is where this chicken marinade comes in. Baby courgettes courtesy of Portobello Market but normal ones work fine too!
- 6 baby courgettes
- 1 small red chilli, finely chopped
- Bunch coriander, finely chopped
- Juice ½ lime
- 4 chicken thighs/chicken pieces
- 30ml dark soy sauce
- 25ml Fish sauce
- 55g brown sugar
- 2 garlic cloves
- Light Olive oil
To Serve: Coconut rice (I made mine with red Camargue rice here)
- Preheat the oven to 190°C. Heat a frying pan until hot with a little oil and brown the chicken all over until golden. Transfer to a baking dish and bake for about 15 minutes until cooked through.
- At the same time, roast the courgettes. Slice in half if using baby courgettes or into chunks if using large ones. Drizzle with oil and place in a roasting tray. Roast with the chicken for about 20 minutes. This can keep roasting until tender while you finish the chicken on the hob. (The courgettes also work amazingly grilled or charred on a griddle pan or BBQ)
- To finish the chicken, heat a little oil in a saucepan and fry the garlic lightly. Add the cooked chicken and the soy sauce and cover with a lid. Leave to simmer on a low heat for about 6-7 minutes making sure the pan doesn’t cook dry.
- Turn up the heat and add the sugar and fish sauce and stir to dissolve and combine. Heat for just a few minutes until the sauce goes syrupy and glazes the chicken.
- Remove the courgettes from the oven and toss with the chopped coriander and red chilli. Squeeze over a little lime juice.
- Serve the chicken on creamy coconut rice with the chilli courgettes and coated liberally in any excess glaze.