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.
Arrange the chicken pieces in a large deepish baking dish
Tuck the lemon wedges in between the chicken pieces
Toss everything else on top, in the order set out above
Bake in a moderate to high oven for around 40-50 minutes - until chicken pieces are golden
Place a generous serve of basmati or jasmine rice on individual plates and top with baby spinach leaves
Spoon portions of dish and sauce on top - the spinach will wilt onto the rice, making a delicious bed for the meal.
Nutritional analysis per serving (10 servings)
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.
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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