CITRUSY GINGER CHICKEN

Citrusy Ginger Chicken 

1 tablespoon grated ginger

1 clove garlic, minced

1 bunch scallions, finely chopped  (save some for garnish)

2 tablespoon Preserved Lemon Paste

2 tablespoon orange marmalade*

2 tablespoon sesame oil

4 tablespoon soy sauce

1.5lb boneless, skinless chicken thighs

Garnish: toasted sesame seeds, chopped scallions and Fiery Harissa if you like it hot.

In a bowl mix all ingredients, let sit as much time as you have.

If you are well prepared, you can have it sit overnight otherwise you can just continue to the next stage.

You can either pan fry the chicken in a hot pan with a little oil or place the chicken on a baking sheet and place in a pre heated oven (450f) until the chicken is fully cooked, approx 15 minutes. Most of the time I go with the oven option as it's a less messier option but you do get less of the charred bits I like.

Once the chicken is ready chop into slices, serve over rice and sprinkle with sesame seeds and scallions.

*feel free to sub with any other citrusy marmalade you have on hand. If you don’t have any, you can replace with honey or maple syrup.

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