Soy-Ginger Chicken Thighs with Smashed Cucumber Salad

Name: Soy-Ginger Chicken Thighs with Smashed Cucumber Salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Chicken; 500 g deboned chicken thighs, skin on; ½ C (125 ml) soy sauce; 3 Tbsp (45 ml) honey; 2 Tbsp (30 ml) brown sugar; 2 Tbsp (30 ml) rice vinegar; 1 Tbsp (15 ml) sesame oil; 2 Tbsp (30 ml) Cape Herb & Spice Liquid Garlic Seasoning; 1 Tbsp (15 ml) Cape Herb & Spice Ginger Liquid Seasoning; 1 Tbsp (15 ml) mirin; Cape Herb & Spice Atlantic Sea Salt and Black Pepper; Coconut Rice; 1 C (250 ml) jasmine rice, washed; ½ C (125 ml) coconut milk; 1 ½ C (375 ml) water; 1 Tbsp (15 ml) sugar; ½ tsp (2.5 ml) Cape Herb & Spice Atlantic Sea Salt; Smashed Cucumber Salad; 2 large cucumbers; 1 tsp (5 ml) Cape Herb & Spice Atlantic Sea Salt; 1 Tbsp (15 ml) rice vinegar; 1 tsp (5 ml) soy sauce; 1 tsp (5 ml) sesame oil; 1 tsp (5 ml) sugar; ½ Tbsp (7.5 ml) Cape Herb & Spice Liquid Garlic Seasoning; 1 tsp (5 ml) chilli flakes; 1 Tbsp (15 ml) sesame seeds, toasted; To Serve; 1 spring onion, green part only, sliced; 1 Tbsp (15 ml) sesame seeds, toasted

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Soy-Ginger Chicken Thighs with Smashed Cucumber Salad

Author: Crush
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4

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Description

Sweet, savoury soy-ginger glazed chicken thighs served with fragrant rice and a refreshing cucumber salad.

Ingredients

Chicken

500 g deboned chicken thighs, skin on
½ C (125 ml) soy sauce
3 Tbsp (45 ml) honey
2 Tbsp (30 ml) brown sugar
2 Tbsp (30 ml) rice vinegar
1 Tbsp (15 ml) sesame oil
2 Tbsp (30 ml) Cape Herb & Spice Liquid Garlic Seasoning
1 Tbsp (15 ml) Cape Herb & Spice Ginger Liquid Seasoning
1 Tbsp (15 ml) mirin
Cape Herb & Spice Atlantic Sea Salt and Black Pepper

Coconut Rice

1 C (250 ml) jasmine rice, washed
½ C (125 ml) coconut milk
1 ½ C (375 ml) water
1 Tbsp (15 ml) sugar
½ tsp (2.5 ml) Cape Herb & Spice Atlantic Sea Salt

Smashed Cucumber Salad

2 large cucumbers
1 tsp (5 ml) Cape Herb & Spice Atlantic Sea Salt
1 Tbsp (15 ml) rice vinegar
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) sugar
½ Tbsp (7.5 ml) Cape Herb & Spice Liquid Garlic Seasoning
1 tsp (5 ml) chilli flakes
1 Tbsp (15 ml) sesame seeds, toasted

To Serve

1 spring onion, green part only, sliced
1 Tbsp (15 ml) sesame seeds, toasted
Fresh coriander, washed

Instructions

Chicken

Pat the chicken thighs dry with paper towel and season with salt and pepper. Place skin-side down in a cold frying pan and set over medium-low heat. Allow the fat to render and the skin to become crispy, about 10 minutes. Turn and cook for a further 2–3 minutes, then remove from the pan and set aside.

In the same pan, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, Cape Herb & Spice Liquid Garlic Seasoning, Cape Herb & Spice Ginger Liquid Seasoning, and mirin. Simmer over medium heat for 3–5 minutes until slightly thickened. Return the chicken to the pan and coat well in the glaze. Cook for a further 3–5 minutes over low heat until fully cooked through.

Coconut Rice

Place the rice, coconut milk, water, sugar and salt in a medium saucepan over medium heat. Bring to a gentle boil, then reduce the heat to low, cover and simmer for 15–20 minutes until tender and the liquid is absorbed.

Smashed Cucumber Salad

Lightly smash the cucumbers using a rolling pin, then cut into bite-sized pieces.

In a bowl, combine the salt, rice vinegar, soy sauce, sesame oil, sugar, Cape Herb & Spice Liquid Garlic Seasoning, chilli flakes and sesame seeds. Add the cucumbers and toss well to coat. Allow to marinate for at least 30 minutes.

To Serve

Spoon the rice into serving bowls. Slice the chicken and arrange it alongside the rice. Add the cucumber salad and garnish with chopped spring onions, sesame seeds and coriander before serving.