Our client Jessica Gamsu thought good eating was boring. We challenged her to spice it up and this recipe was the result. Nutritious and full of flavour, yum!
◻️ One package of boneless and skinless chicken thighs (found at Woolworths)
◻️ 3 T coconut or flaxseed oil
◻️ 2 T. low sodium soy sauce
◻️ 3 T. minced ginger (found at Woolworths with the fresh herbs)
◻️ 2 T. minced garlic
◻️ 2 T. raw honey
◻️ 2 t. ground turmeric
◻️ 1 t. Chinese five-spice powder (found in most supermarkets with the dry spices)
◻️ 1/2 T. sea salt
◻️ 1 t. curry powder
◻️ 2 cups tender stem broccoli
1️⃣ In a bowl combine, combine the oil, soy sauce, ginger, garlic, honey, turmeric, five-spice powder and salt. Stir well to blend.
2️⃣ Pour over the chicken pieces and turn several times to coat them evenly. Marinate covered in the refrigerator for at least 4 hours.
3️⃣ Grill the chicken for approximately 8 – 10 minutes until cooked through or bake at 7 – 9 minutes a side at 180ª. The marinade will make the meat look yellowish (the turmeric and curry powder do this) so don’t worry: it doesn’t mean the meat isn’t cooked! But cut off a small piece and test for doneness. The meat should be very tender even when fully cooked.
4️⃣ Serve with blanched tender stem broccoli (2 – 3 minutes submerged in boiling water) tossed with a T. of soy sauce. While the marinade may seem to have a lot of oil, remember that most of it will stay in the bowl and will not be absorbed into to the chicken: the oil is merely the means of making the spices adhere to the meat to flavour it.