What do you do when you have some chicken thighs but haven't done the marinading you intended and it's 7.30pm? Well, of course, you look around the kitchen for what you can find and then do a variant of Abla's lemon chicken, though she probably wouldn't recognize it as such.
The combination of garlic, ginger and turmeric is lovely and includes some of my favourite flavours. I then added some chilli infused-olive oil, but you could add a bit of Sambal oelek or some chopped chilli with plain olive oil. For the final stage, as well as lemon juice I added some frozen broad beans because there happened to be some in the freezer and that's how I was rolling. If you wanted to use fresh ones, I'd par-cook or cook them before adding to the dish. Or chickpeas (again cooked or canned) would make a very nice addition. I served it on a bed of nutty wholemeal Basmati and the flavours all blended beautifully. Maybe I'll try it with chickpeas next time?
Ingredients
600 gr chicken thighs
1 dsp salt flakes
2 cloves garlic
1 tsp sliced ginger
1 tsp ground turmeric
2 tbs chilli infused olive oil
juice of two lemons (about 150 ml)
1/2 cup frozen broad beans
Mode
Preheat oven to 210c
Chop the chicken roughly
Arrange the chicken in a baking dish
Sprinkle with salt flakes
Peel and crush garlic
Add garlic, ginger, turmeric and oil to chicken
Mix thoroughly
Roast for 30 minutes
Meanwhile squeeze lemons
Remove the chicken from the oven and pour over the lemon juice
Add frozen broad beans and stir to combine
Return to oven and roast for another 20 minutes.
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