This one is turning out to a family favourite meal – packed with flavour, easy to prep and leave in the fridge till ready to cook, and comes together really quickly. Perfect as a mid-week meal! Using two of our favourite pantry staples – black garlic puree and our masala chai spiced honey, this chook is as delish as it is quick!
Chicken Thighs 500 gms
Black Garlic Puree 1 tsp
Masala Chai Honey 2 tbsp
Soya Sauce 1/4 cup
Crushed Mustard Seeds 1 tsp*
Cornflour 1 tsp
Black Pepper 1/4 tsp
Oil 2 tbsps
Spring Onions (white & green parts chopped coarsely)
Sesame seeds 1 tsp (toasted)
– Cut the chicken into even sized pieces.
– In a mortar & pestle, crush the mustard seeds into a powder.
– In a mixing bowl, put together the black garlic puree, masala chai honey, cornflour, crushed mustard seeds, soya sauce, pepper and mix well.
– Add the chicken and coat well.
(If you have the time, let the chicken marinate for a couple of hours. Cover and keep chilled, and bring to room temperature before cooking.)
– Toast the sesame seeds and set aside.
COOK THE CHOOK
– Heat some of the oil in a heavy bottomed skillet till smoking, taking care not to burn it.
– Add the chicken in 2-3 batches tossing occasionally till cooked on all sides, making sure you use up all that delicious, gooey, sticky sauce.
– Sprinkle the seeds and spring onions (white & green bits) before serving.
*I prefer black mustard seeds as they have a pungent sharpness to them that I love. (If you don’t have mustard seeds on had, use a spoonful of mustard powder, instead.)
MY TWO CENTS’ WORTH
We love this with some fragrant Jasmine rice & steamed veggies. Or with some fried rice…
Feel free to swap the chicken for tofu.
The masala chai honey has all the fragrant spices that add a hint of exotic flavours to the chicken.
We love the black garlic puree from Neudorf Black and use it while cooking, as well as spread liberally on crackers with a sharp cheese.
For a lot of my wok base cooking and “Asian inspired” meals, I often use peanut oil with a dash of sesame oil.