Lunch/Dinner Lemon & Honey Chicken
Serves : 2
Preparation Time: 20 minutes plus marinating time
Cooking Time: 35-40 minutes
Ingredients
- pinch of coarsely crushed black pepper
- finely grated zest and juice of 1 lemon
- 3 tbsp runny honey
- 1 tbsp grainy mustard
- 2 garlic clove, peeled and chopped
- 2 tsp sesame seeds
- 1 x 500g pack chicken thighs, skin on
- sea salt
- small bunch coriander, to garnish
For the Guacamole
- 1 medium avocado, peeled and stoned
- ½ small red onion, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 1 small red chilli, de-seeded and finely chopped
- small bunch chives, snipped
- small bunch coriander, finely chopped
- 1 tomato, finely chopped
- 3 tbsp olive oil
- juice of 1 lime
- sea salt and freshly ground black pepper
Method
-
In a large bowl mix together the pepper, zest and juice of the lemon, honey, mustard, garlic and sesame seeds. Add the chicken thighs and toss to combine. Cover and leave to marinade in the fridge for a minimum of 2 hours.
-
Preheat the oven to 200°C/Fan180°C/Gas Mark 6. Place the thighs skin side up in a single layer in a small roasting tin and spoon over any remaining marinade. Sprinkle with salt and roast for 35-40 minutes.
-
Remove the chicken from the oven. Place on a warmed serving plate and cover with foil. Place the roasting tin on a medium heat for 2-3 minutes, stirring from time to time or until the pan juices are reduced, thick, golden and sticky. Pour over the chicken and garnish with coriander. Serve the chicken with the guacamole, basmati rice and warmed flat breads.
TO MAKE THE GUACAMOLE
Finely chop half the avocado and mash the remaining half. Mix with the onion, garlic, chilli, chives, coriander, tomato, olive oil and lime juice in a bowl. Season to taste. Cover and set aside until ready to use.
