Zingy chicken

Prep: 10 mins
Cook: 30 mins
Zingy chicken

8 chicken thighs or drumsticks

4 spring onions, chopped

Half bunch of fresh coriander

3 garlic cloves, chopped

Juice of 2 limes and grated zest of 1 lime

Juice and grated zest of 1 lemon

Juice and grated zest of 1 orange

3 tbsp of low-salt soy sauce

3 tbsp of wholegrain mustard

Chop the stems off the coriander and put all your ingredients (except chicken) into a food processor. Blend into a rough puree to make the marinade.

Place your chicken thighs in a freezer bag along with the marinade and shake thoroughly, ensuring all the chicken pieces are coated. Store in the fridge for 30mins to 2 hours.

Preheat the oven to 190 C and fry the chicken over a medium heat with some olive oil for 4 mins per side.

Place chicken into an oven dish and cover with any remaining marinade. Cover the dish with tinfoil and cook for 30mins, removing the tinfoil for the last 10mins.

Service with cous-cous or polenta cubes


Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients

Recipe Type
Dinner, Lunch Box

Special Info
Gluten free, Dairy free

Level of Difficulty
Moderately Easy

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