A tasty chicken dish using fresh Asian-style ingredients and herbs - from your garden, hopefully! I'm an avid amateur cook & use as much as possible herbs and veges from my garden.


  • 1 large cornfed free-range chicken, cut into 8 or 10 pieces OR 1.5-2 kgs of free range chicken pieces

  • 8-10 whole cloves garlic (unbleached, or purple, garlic is best), unpeeled

  • A large lemon, cut into eighths

  • A 5-7 cm knob of fresh ginger, peeled and julienne sliced

  • 2 thinly sliced green chillies

  • 4 shallots, ends trimmed. Use the white/green halves of the shallot cut into pieces around 10 cm long

  • A big handful of fresh herbs - sage, coriander & oregano are delicious. Chop roughly

  • 400 ml chicken stock. Home-made stock will give a superior flavour

  • Around 75 ml white wine

  • Two big handfuls of almonds (with skin on). Cashews would also work well

  • Sea salt and ground black pepper to taste


  • 1.

    Arrange the chicken pieces in a large deepish baking dish

  • 2.

    Tuck the lemon wedges in between the chicken pieces

  • 3.

    Toss everything else on top, in the order set out above

  • 4.

    Bake in a moderate to high oven for around 40-50 minutes - until chicken pieces are golden

  • 5.

    Place a generous serve of basmati or jasmine rice on individual plates and top with baby spinach leaves

  • 6.

    Spoon portions of dish and sauce on top - the spinach will wilt onto the rice, making a delicious bed for the meal.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 282kj
  • Fat Total 17g
  • Saturated Fat 4g
  • Protein 20g
  • Carbohydrate 11g
  • Sugar 3g
  • Sodium 445mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The almonds or cashews add a crunchy element, but can be omitted; so, too, can the chillies if a dish for younger, more sensitive palates is needed.
The lemon wedges are important if you want a tangy citrus flavour to the sauce - the juices seep into the sauce
Slices of chorizo sausage could be added for an extra twist; or half-way through cooking, layer a few strips of prosciutto
It's all about experimenting to make a simple, tasty meal with fresh ingredients that takes no time for the family - but with a few variations can be served up at a dinner party.
The attached photo was taken before it went into the oven.

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