"Vibrant, flavorful, fresh but also filling - this is a great summer dish for any occasion. Served cold for picnics or fresh off the BBQ, this sure is a crowd pleaser and so simple for the cook!"
Marinaded Chicken Thighs with Shiso, Pea and Bacon Salad
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Prep time: 15mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 500 grams boneless chickens thighs
- 2 tablepoons Chinese plum sauce
- 1 teasopon harrissa
- 1 1/2 teasopon chilli jam
- 2 tablespook light soy sauce
- 1 tablespook rice wine vinegar
- 2 teasopon sesame oil
- 1 teasopon cornstarch
- 100 grams frozen peas
- 1/2 large sliced onion
- 4 bacon rashes
- 1 sprig thyme
- salt and pepper
- mint and shiso for serving
Method
Step 1
Prepare the marinade first by simply mixing the marinade ingredients together in a bowl. Add the chicken thighs and coat well. Cover, refrigerate and leave for at least one hour (better overnight).
Step 2
To make the pea salad - start by heating 1 tablespoon of olive oil in a pan and add the bacon and onion. Cook for 2-3 minutes or until the onion begins to turn translucent. Add the thyme, peas, salt and pepper, cooking until the peas turn a rich green colour. Remove from the pan and leave to cool.
Step 3
Cook the chicken in a pan with a tablespoon of canola oil. Pour the leftover marinade in a small saucepan and place on medium heat. Cook for at least 5 minutes on a gentle bubble. Flip the chicken over. Cook for 10 minutes or until the chicken begins to brown. Remove from the pan. Pour the leftover juices into the marinade saucepan. Add the corn starch, whisking as you go to ensure clumps do not form.
Step 4
Place the chicken on a serving platter along with fresh mint and shiso leaves. Scatter over the pea and bacon salad along with slices of lemon. Serve the marinade sauce alongside.