Ginger chicken with garlic and chilli
Fresh ginger, miso paste and fresh coriander bring tender chicken legs alive in this spicy chicken dish to enjoy with steamed rice
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
dash of rapeseed oil
4 garlic cloves, sliced
1 red chilli, sliced
2 thumb size pieces of ginger, thinly sliced
2 carrots, diced
4 shallots, sliced
4 chicken legs
2 tbsp miso paste
½ tbsp honey
bunch of coriander, finely chopped
Method
Sauté the garlic, chilli and ginger in the oil and add the carrots once they are starting to change colour.
Place the sliced shallots in the base of an oven proof dish.
Add the ginger mixture on top and add a little more oil to the same frying pan.
Brown the chicken and place it on top of the other ingredients already in the ovenproof dish. Add four tablespoons of water to the frying pan and stir to get all the juices left behind from the chicken. Add the miso paste and honey to the water and stir it until they are dissolved.
Place the dish into an oven heated to 180°C for 35 minutes or until the chicken is completely cooked.
Spoon the sauce over the chicken a few times during cooking. Sprinkle the coriander over before serving.
