Pete's Food Blog

29. Jan, 2022

Black garlic and lemongrass Chicken thighs with carrots and chickpeas

Ingredients:

200 g onion roughly chopped

6 black garlic cloves

6 stems of lemongrass chopped into 2cm pieces

½ tbl Sumac

1 tbl urfa chilli flakes

½ tbl paprika

1 tbl crushed coriander seeds

Fresh coriander - a large handful stems and leaves separated

2 tbl tomato paste

2½ tbl runny honey

1 tbl apple cider vinegar

 4 tbl olive oil

500 g carrots peeled and cut into 5 cm pieces

1 tin of chickpeas (230 g drained)

3 chicken thighs

2-3 oranges one orange peeled and cut into segments, + 100 ml squeezed orange juice

150 ml water

Salt and pepper

Orange coriander salsa

1 orange - segments chopped

Coriander leaves

2 tbl apple cider vinegar

2 tbl olive oil

Method:

Pre-heat the oven to 200°C (fan)

Blitz to a smooth paste the onion, black garlic, coriander stalks, paprika, urfa chilli flakes, sumac, lemon grass, tomato paste, honey, 1 tbl vinegar, 4 tbl oil, 1½ tsp salt and a good grind of pepper.

Pour the spice mixture into an approx. 24 x 33 cm baking dish. Toss and coat the chicken, chickpeas and carrots then pour in 150 ml water and the orange juice.

Seal with foil and bake for 30 mins, before removing the foil and baking a further 40 minutes.

Whilst the chicken bakes, roughly chop the orange segments. Mix them in a bowl with the chopped coriander leaves, remaining 2 tbl of oil and remaining 2 tbl vinegar and a pinch of salt and pepper.

Serve the chicken and veg. and sprinkle over the orange salsa.