THE ZESTY GINGER-POULTRY

(Our Play on Spanish Chicken with Lemon and Ginger)

THE ZESTY GINGER-POULTRY

Ingredients: 500g Chicken thighs (bone-in), 2 cloves Garlic (minced), 3 tbsp Olive oil, 1 tsp Ground Ginger, 2 tsp Dried Rosemary, 1 Lemon (juiced), 100ml Chicken stock...

Ingredients

  • 500g Chicken thighs (bone-in)
  • 2 cloves Garlic (minced)
  • 3 tbsp Olive oil
  • 1 tsp Ground Ginger
  • 2 tsp Dried Rosemary
  • 1 Lemon (juiced)
  • 100ml Chicken stock

Cooking Method

  1. The Scorch Fry chicken skin-side down until the fat renders and skin is dark brown.
  2. The Architect Push to the side; sauté garlic until golden and sweet.
  3. The Bloom Add ginger and rosemary with a 30ml splash of stock to release the warming perfume.
  4. The Swell Pour in the lemon juice and remaining stock; simmer for 10 minutes until chicken is tender.
  5. The Final Flourish Top with raw rosemary sprigs and fresh lemon zest.

Cuisine: Spanish

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