Tasting Notes

This dinner serves two. Chicken thighs are terrific, reasonably priced, meaty, easy to cook and full of flavour.

Talk about a flavour bomb – this dinner has it all: sweet, spicy, earthy, salty, textures abound, crunchy, soft, luscious.

What You Need

1 1/2 teaspoons sesame oil.

1 garlic clove.

1 knob of ginger.

4 chicken thighs.

1/2 cup of maple syrup.

1 tablespoon pepper flakes.

1/2 tablespoon Dijon mustard.

1 cup rice.

2 cups water.

2 cups frozen peas.

1 medium-sized onion.

1/2 cup soya sauce.

10 button mushrooms.

3 stalks of green onions.

2 tablespoons olive oil.

Salt and pepper.

Equipment

1 grater.

1 rice cooker.

1 large bowl.

1 small bowl.

1 medium frying pan.

1 Ziploc bag or any sealable plastic bag, large enough to hold your four chicken thighs.

Prepare Ahead

Take your peas out of the freezer allowing them to unthaw completely.

Slice the green onions stalks and all on a slant.

Cut up your mushrooms into thin slices. Do the same for your onion.

Peel your garlic and then slice and dice into small bits.

Using the grater take your knob of ginger and grate enough so that you have two tablespoons. Set aside.

Now make the marinade for the chicken. Take the small bowl and add these ingredients – the maple syrup, the mustard, the chilli flakes, the ginger, mix well.

Then take a Ziploc bag, add the chicken, then marinade. Seal and swoosh the chicken around. Place in your fridge for up to 12 hours but make sure you swoosh the chicken around a few times, ensuring that all of it is marinated evenly. If you don’t have Ziploc use any plastic bag that you can tie up.

Take your chicken out of the fridge at least an hour before cooking – remove the chicken from the bag and place on a sheet pan lined with parchment paper. Prior to placing the parchment paper we take it in our hands and crumble it to form a ball. This makes it easier to place it on the pan.

Method

Add the olive oil and heat up on the stove till it shimmers on medium heat. Then add your onions, cook for about six to seven minutes, make sure they don’t burn and you may have to turn the heat down a bit, then add your mushrooms, cooking for three to four minutes, you don’t want to overcook them them, so they retain that nice firm texture and retain that mushroom taste, finally add your garlic, cooking for another minute. Always keep stirring everything so the flavours mingle well. Salt and pepper to taste.

Add your rice and water to your rice cooker. If you don’t have one cook the rice in a pot. In both instances it will take anywhere from 20 to 25 minutes.

Once your rice is done add the soya sauce, sesame oil, and the peas, making sure to mix everything well into the rice.

Pre-heat your oven to 450 degrees Fahrenheit.

Now add the chicken to your oven and cook for about 35 to 40 minutes. Sprinkle the green onions over the chicken.

Once the chicken is done you are ready to plate