This recipe will be a family favourite that even the kids will love to eat and help cook.
Preheat the oven to 220°C/200°C fan-forced. Slice the potatoes (unpeeled) into 0.5cm fries. Divide the fries between two oven trays lined with baking paper. Season with salt and pepper, drizzle with olive oil and sprinkle with mixed sesame seeds. Toss to coat then bake until golden and tender, 25-30 minutes.
While the potatoes are baking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar and mix well. Add the chicken thigh to the bowl and toss to coat.
Thinly slice the cucumber. Finely chop the coriander. Slice the lime into wedges.
Heat a drizzle of olive oil in a large frying pan over a medium heat. Using tongs, pick up the chicken thigh and let the excess marinade drip back into the bowl. Add the chicken to the pan and cook, turning often, until browned and cooked through, 10-14 minutes. In the final 5 minutes of cook time, add the remaining marinade and simmer until reduced slightly. TIP: The marinade will darken and caramelise – this adds to the flavour!
In a medium bowl, combine the mixed salad leaves, cucumber and 1/2 the coriander. Just before serving, add the Japanese dressing and toss to coat.
Thickly slice the honey-soy glazed chicken thighs. Divide the chicken between plates, spoon over any remaining glaze from the pan and garnish with the remaining coriander. Serve with the sesame fries, cucumber salad, lime wedges and garlic aioli. Garnish with the crispy shallots.
TIP: Cut the potatoes to the correct size so they cook in the allocated time.
Recipe courtesy of Hello Fresh.
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