… I apologise for the sporadic blogging this last week and i’m afraid to say it may continue as i’m off to Stockholm for 24 hrs on Tuesday to pitch for a bit of Persuaders business that is very exciting and I really hope I get, so my concentration has been elsewhere… i’m hoping I pick up a little Swedish inspiration for my cooking too, so watch this space…
… continuing on my chicken thigh world tour i’m off to the exotic shores of Thailand with its wonderfully aromatic mix of sweet and heat, coconut and lemongrass all with an underlying kick of chilli… perfect to whisk me away to sunnier climes… beaches… palm-trees… hot sticky nights… but I digress…
… again i’ve taken the essence of thai ingredients and condensed them into something that can be roasted in the oven in a one pot dish, as I did with my moroccan chicken thighs and chicken thigh yakitori… I hope i’ve captured a little taste of thailand here… the incredible aromas in the kitchen most definitely make me think so…
roasted thai chicken thighs
I am entering this dish into the Sweet Heat Challenge hosted each month by the lovely Lyndsey over at Vanilla Clouds and Lemon Drops as the theme this time is of course Thailand.
2 sticks of lemongrass
1 small green chilli
1/2 teaspoon dried chili flakes
the juice and body of 1 lime (I only had a lemon…)
a thumb sized piece of ginger
2 tablespoons of olive oil
2 cloves of garlic
a handful of fresh coriander (stalks and leaves)
1 medium onion – chopped
1 packet of mixed chicken thighs and drumsticks
– pre-heat the oven to 180C
– bunch up the coriander and chop the leaves from the stalks (don’t waste time individually picking the leaves off the stalks… it is NOT worth it) set aside the leaves for later.
– place all the ingredients (apart from the onion, coriander leaves and body of lime) along with the coriander stalks into a blender and whizz them up into a paste (you can also do this by hand but you get a chunkier finish)
– place the chopped onion and lemon bodies into an oven proof dish
– score your chicken with a sharp knife – a couple of slashes per joint should do – and then rub the thai paste deep into the chicken, laying each joint on top of the chopped onion in the dish
– roast in the oven for an hour and a half or until the chicken is golden – you may want to turn the chicken half way through
eat and of course, enjoy!
Your thighs make me salivate!
(And there's a comment I never thought I'd be leaving on the interwebs!)
Fantastic dish. I'm a big fan of 'one pot' and I can just imagine how bursting with flavour this will be.
Wow this is fabulous!! You can't beat one pot dishes and with all those flavours I'm sure it was an amazing dish!
Thanks for taking part in this month's Sweet Heat Challenge : )
Fabulous thighs as always. Good luck with your Stockholm trip.
This recipe had me at chili flakes 🙂 these look really delicious 🙂
Good luck with Stockholm :)))
That is really beautiful chicken.
Love the rustic look of this roasted chicken, the Thai flavors with chili, lime and lemongrass are all such uplifting flavors..sounds awesome!!
Perfect! Have fun and safe travels in Stockholm … my better half is jealous! Perhaps one day we will make it to Sweden! Oh, to dream!
As for the chicken thighs … I have just bought a long tray from the butcher – big sale. Your Thai treatment will get the go-around this week here in New Hampshire!
Chicken with Thai flavourings is something that would make me very happy any time. Even better that the recipe is simple. Bet this tastes fantastic!!
They do look lovely Dom, and may I be the first to point out that there appear to be drumsticks as well as thighs in there?!
Either way great legs! 😉
I love how the lemon grass and coriander leaves enhance the taste of this appetizing dish! Thanks so much for your sweet comment! Have a fun filled weekend !
So next week we have Swedish chicken thighs to look forward to? With cheese, Cloudberries and pickled herrings maybe??
Hope you have a good and successful trip.
As soon as I saw this, all I've been thinking is that I want Thai food! I may have to make it for dinner tonight…or probably more likely get a thai takeaway! 🙂
This looks and sounds amazing!Over rice for me please…:)
another classic dom chicken thigh recipe! this looks wonderful over a steaming bowl of rice(:
Umm lovely. Your morrocan thighs have become a bit of a staple chez moi.
I'm going to check out some of your other chicken thigh recipes, but this one is definitely being earmarked for a week when we need something new to make with our weekly package of thighs.
Slow cooked Thai how delicious. Have a great time in Stockholm – a fabulous city with wonderful food. I'm really jealous. GG
Nice flavours – this will do very nicely for me. If I ever head off around the world then I'm packing chicken thighs.
Dom, as good looking as your thighs are (smirk) I think I like your legs much better (smile)!
I'll have to give this recipe a try – it looks delicious! I've never cooked with lemongrass, and I'll bet this dish smells amazing!
I just bought a big package of boneless/skinless chicken thighs and this looks like another delicious one pot dish. I think I will have to cut down on the cooking though, boneless thighs are always done faster. My super market is filled with Asian ingredients. One quick trip and I'll have all that I need.
Hellooo dinner! Have a great trip to Stockholm!
Keep the chicken thigh recipes coming – I buy them every week so always looking for new ideas. Good luck in Stockholm!
I'm just glad you post from time to time 🙂 No need to apologize for the sporadic-ness (i don't think that is a word, sorry)!!
I love Thai flavors.. this chicken looks amazing!
I know I should have looked at the picture but you say “place all the ingredients (apart from the onion, coriander leaves and body of lime) along with the coriander stalks into a blender and whizz them up into a paste (you can also do this by hand but you get a chunkier finish). The ingredients include lemon grass…..but it seems you have but these more or less whole in the dish………
I see it's not clear. Sorry. If I cast my mind back the lemongrass does not go into the paste as it's too chewy, however it's not a big deal as it will still taste lovely you may have to not eat the cooked paste just spread it on the chicken and cook but not eat. Any issues email me!