The oregano is growing like a weed in the garden just now so I am trying to come up with ways to use it up.
8 large chicken thighs, bone in, skin on
15g fresh oregano leaves
6 garlic cloves
12 sun dried tomato halves
5g fresh parsley leaves
2 tablespoons dried oregano
45mls olive oil
Salt and pepper
Whizz all of the ingredients, except the chicken, in a food processor to give you a thick paste.
Smear the paste all over the chicken and pop into the fridge to marinade for 4-8 hours.
Preheat the oven to 200 degrees Centigrade.
Place the chicken in a roasting tin, skin side up. Cover with foil and slide into the oven for thirty minutes.
After thirty minutes, remove the foil and baste the chicken with the pan juices, bake for a further 30-40 minutes, basting regularly, until the chicken is cooked through and well coloured.
Allow to rest for 10 minutes before serving.
Teriyaki chicken can be a bit of a minefield when you have to be gluten free so this is my easy homemade version that the boys love!
Gluten free, dairy free and egg free doesnt mean flavour free!
1.2kgs skinless chicken thighs, 1-2 cm diced
6 tablespoons gluten free soy sauce
2 tablespoons sesame oil
1 tablespoon sake
thumb sized piece of ginger, peeled and finely grated
2 teaspoons brown sugar
2-3 teaspoons sesame seeds
In a large bowl combine all of the ingredients except the sesame seeds.
Allow to marinade for a minimum of 30 minutes.
Preheat the oven to 210 degrees Centigrade.
Line the base of a roasting tin with baking parchment.
Tip the chicken and marinade in and bake for 30 minutes, stir and return to the oven, bake for a further 15-20 minutes, stirring regularly until the marinade has completely evaporated and the chicken is sticky.
Sprinkle over the sesame seeds and serve.