Chicken and lots of garlic. Simple yet so good! Easy too as the oven will do all the cooking for you. I have cut a chicken thigh into 4 pieces with poultry scissors. If you do not have these, either cut the meat off the bone and then cut it into chunks, or bake the complete thigh as a single piece, but add 5-10 minutes to the cooking time.
- 3 cloves of garlic
- 1 tsp grated ginger
- pinch of salt
- 1/2 tbs sunflower oil
- 1 tbs water
- 1/2 chili pepper
- 1/2 lime, zest of
- 300-350gr chicken thigh (1 large thigh)
- 400gr Napa cabbage
Serves 1 as part of the Budget Challenge
Puree the garlic, ginger, salt, oil, water, chili and lime zest to a paste.
Cut the chicken thigh into 4 pieces with poultry shears.
Slice the cabbage thinly and place it on the bottom of an oiled oven dish.
Toss the chicken with the garlic chili paste. Place the chicken on the cabbage.
Bake for 30 minutes on 190°C.
The chicken is cooked through if, when stabbed with a knife, a clear liquid comes out.
Sprinkle with fresh mint and the juice of 1/2 lime. Serve with rice.