Marinated Chicken Thighs, Asian Style Rice & Honey Roasted Carrot

Discussion in 'Geek Recipes' started by RETARD, Oct 26, 2012.

  1. RETARD

    RETARD New Member

    Joined:
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    Messages:
    4,048
    Location:
    Adelaide
    Makes: 4 serves

    Cost: Approx $15 - $20

    Wow i haven't made this meal for well over a year.
    I love the balance of flavours n this dish. Not long ago we had 2 teenage boys from Hong Kong staying with us. This was the best rice they had ever eaten so im told :D

    If its good enough for them ... its sure good enough for me.
    This dish will really surprise you with its depth of flavour.
    If you love a BIG chilli kick like myself then the dipping sauce is a must

    I normally use bok choy, but had to substitute silver beet & peas this time for the rice.
    It seemed to work pretty well.


    INGREDIENTS:
    Chicken & Marinade
    • 4 - 6 Free Range Chicken thighs
    • 4 cloves fresh grated garlic
    • 1 tlb Hoisin
    • 1 tlb Kecap Manis
    • 1 tlb Black Bean Sauce
    • 1 tlb balsamic vinegar
    • 1 tlb Soy Sauce - preferably dark
    • 2 tlb Extra Virgin Olive Oil

    Asian Style Rice:
    • 1/3 cup olive oil
    • 3 cloves fresh grated garlic
    • 2 cm knob grated ginger (usually proportionate to the volume of garlic)
    • 1 teaspoon sambal oelek OR minced chilli
    • 200ml rice (your rice of choice. Today i used Basmati)
    • 500ml boiling water
    • 2 heaped teaspoons Vegetable OR Chicken stock powder
    • 1 bunch bok choy roughly sliced OR spinach OR 1/3 cup frozen peas
    • 1/2 tsp sesame oil

    Honey Roasted Carrots
    • 2 carrots per person - peeled
    • 1 tlb honey
    • 1 tsp of white sugar
    • 1 tsp red wine vinegar
    • 1 tlb lemon juice
    • salt and pepper generously
    • 2 tlb Olive Oil

    Chilli Dipping Sauce:
    • 1 tlb Sambal Oelek
    • 1 tlb your favourite BBQ sauce
    • 2 tsp apple cider vinegar
    • chopped coriander to serve


    Method:
    Chicken
    1. Place the Chicken and the marinade ingredients into a bowl and mix well. Place cling film over the top and refrigerate for as long as possible up to 4 hours.
    [​IMG]

    Rice
    2. Place a medium sized saucepan with lid over a low flame & add 1/3 cup of olive oil

    3. when oil is warm add minced chilli, grated ginger and garlic for a minute stirring with a wooden spoon.
    [​IMG]

    4. Add the rice and stir well making sure it is coated by the oil. Stir constantly.
    [​IMG]

    5. After 2 mins stir in the boiling water & stock powder
    [​IMG]

    6. place lid on and keep at a subtle simmer - stirring every 90 secs or so replacing lid after each time.
    [​IMG]

    7. you will notice the rice expanding and taking up the water - when its almost taken up the water add in your greens and sesame oil.
    [​IMG]

    8. Another minute or so, remove from heat, leave lid on.
    let sit for a while and fluff up with a fork to serve.

    Carrots
    9. Place the peeled carrots and other ingredients into a roasting tray. Cook @ 200 deg C for 1 hour under foil.
    Remove foil and cook for further 20 mins.

    10. Check carrots at 30 min intervals. Turning over and add a splash more Olive Oil if required.

    Dipping Sauce
    11. Place into a small serving bowl and stir to combine.
    Taste for balance sweet? / sour? / heat?
    [​IMG]

    12. First season the chicken with salt before placing into a fry pan over medium heat. A big squeeze of lemon into the pan, continue to spoon over the expelled juices over the chicken to keep it moist.

    13. Let Chicken sit for 5 mins whilst you plate up the rice and carrots. Carve and plate up
    [​IMG]

    [​IMG]

    The sign of a good meal :)
    [​IMG]
     
  2. Danske

    Danske Member

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    Melgoon
    DUDE you make some AMAZING meals.

    I can't believe I haven't looked through this section thoroughly before.
     
  3. dafrizz

    dafrizz Member

    Joined:
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    Messages:
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    Needed some recipes for the next 3 days and decided to go with 3 retard ones, this one being the first, followed by the crispy potato bread and the asparagus linguine.
    While quite nice I was a little underwhelmed by this one, maybe my expectations were a bit too high.
    Chicken was very nice, rice could have done with a bit more kick, maybe increase the chili/sambal oelek next time. Carrots needed more honey I think. The "sauce" didn't stick to them so a lot of it stayed in the roasting pan and just got burned. Need to somehow make it stay on the carrots so they get more of that flavour.
    Overall quite good, but could have been better
     
  4. shredder

    shredder Member

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    Location:
    Dec 27, 1991
    We made the rice component today to go with another kind of chicken (Jamie Oliver style chicken breast with rosemary/thyme/seasoning bashed into it).

    It's definitely excellent rice, and a nice new style/technique for us standard western boilers.

    We upped the greens content a bit (approx double), using a mixture of silverbeet and spinach from the garden along with some frozen peas.

    The amount of minced chilli to add will be highly subjective but I wouldn't have complained if there'd been slightly more. Still great though.

    We'll try the carrots one day too. Thanks :thumbup:
     
  5. ernest

    ernest Member

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    Location:
    Victoria Park, WA
    If you opened a cafe or something down the road from me I would make it in for lunch at least once a week.

    Speaking as the guy who has 140+ options down the road.
     
  6. OP
    OP
    RETARD

    RETARD New Member

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    Some good feed back here :)

    I will search out a way for the honey to become stickier ...

    If i ever open a cafe in Perth i'll be sure to post it here first :)

    Cheers!!
     
  7. shredder

    shredder Member

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    Yeah the honey becomes quite liquidy in the oven. Not that it solved that issue, but we improvised a slight variation where we made a foil parcel of carrot and asparagus, drizzled with some maple syrup and honey and seasoning, and ovened that. The sweetness infused nicely.
     
  8. OP
    OP
    RETARD

    RETARD New Member

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    you know its been a long time since i made this meal.
    how do i know?
    I had to come here to see what the ingredients were :leet:

    Even the rice by itself is good.
    try some other kind of protein if you like.

    Happy tastebuds here i come.
     
  9. alch

    alch Member

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    Perth
    Didnt make it to the front page for this one so you're reviving your old threads?
    ;P

    Nah im sure it made it to the front page.
     
  10. OP
    OP
    RETARD

    RETARD New Member

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  11. ck_psy

    ck_psy Member

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    have you got any easy cheap recipes for one of those round convection ovens?
    I got one recently to try the pork belly recipe on here and am looking for some other recipes to try.
     
  12. KANNIS

    KANNIS Member

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    Giddiup!!!!! Ill try this one day...:thumbup:
     
  13. OP
    OP
    RETARD

    RETARD New Member

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    sorry ch_psy i haven't used them before.
    I imagine a quick google would result in a whole list of delicious meals to cook :thumbup:

     

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