Peri Chicken Thighs with Raw Courgette and Coriander Salad

This recipe will seriously spice up your dinner plate, summer BBQ or average chicken salad.

Crispy chicken thighs, baked in a peri marinade with a cooling courgette and coriander salad.

It’s the easiest marinade to make, you can whip it up in under 5 minutes and it packs the perfect amount of heat that doesn’t leave you gasping for a glass of water.

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To feed 2 people / one for dinner with delicious lunchbox leftovers you will need:

1 pack of chicken thighs (you can use boneless or with bone – with bones will take a bit longer to cook) 

2 peppers

1 bunch of thyme

1 to 2 large courgettes

1 bunch of coriander / cilantro

2 limes

For the marinade:

Juice and zest of 1 lemon

1 red chilli deseeded

1 bunch of basil

2 cloves of garlic

1 tbsp of Worcester sauce

2 tbsp of white wine vinegar

1 tbsp of sweet paprika

1/2 a red onion

Splash of water

*you will also need a spiralizer – I use this one: Lurch Spirali and a hand blender / blender.

Start by heating your oven to 200°C/390°F

Next made your marinade.

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Add all the ingredients to a blender and blend to a paste. Set aside.

Dry heat a griddle pan.

Next season your chicken thighs – I use a bit of olive oil and salt & pepper.

Add skin side down to your hot griddle pan. Let the chicken start to go golden and then turn over.

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Meanwhile you’ll want to slice up your peppers ready to add to the griddle pan.

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Once your chicken has browned on both sides, add your peppers to the pan and toss around in the oil. You want your peppers to start catching slightly.

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Take your peppers out and add to a baking tray, add your marinade and mix.

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Next add your chicken, turn the thighs around in the marinade but make you end up skin side up. Add your thyme. You’ll want to pull a few apart and just add the leaves, and leave some on the stalk.

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Pop the tray in the oven and bake for about 10 mins.

Meanwhile get started on your salad.

Spiralize your courgette.

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Next add your juice of 2 limes, and your roughly chopped coriander.

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Toss is all together, add a bit of salt to bring out the citrus flavours.

Take your chicken out the oven, it should be deliciously golden by this point.

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Plate up & enjoy!

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It’s a really simple midweek supper. If you want a bit of variation it also goes beautifully with a sweet potato, coriander and feta mash.

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5 comments on “Peri Chicken Thighs with Raw Courgette and Coriander Salad

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