© MealPair. All rights reserved.
Made for better dinners and smarter shops.
Glossy, tangy chicken thigh fillets are griddled in a reduced garlic, ginger and tamari adobo-style marinade, then served in crisp little gem cups with warm green-bean rice and fresh cucumber.
Difficulty
medium
Adjust recipe
Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
Make ingredients go further
Ranked by useful ingredient overlap and enough variety to keep the meals distinct.
Awaiting review
Spiced, crisp-edged hake with a juicy warm relish of greens, tomatoes and cannellini beans, served over golden pan-fried maize cakes.
Awaiting review
Roasted sweet potatoes filled with smoky tomato, ginger and peanut chickpeas, finished with crunchy cucumber, spring onion, coriander and toasted peanuts.
Awaiting review
Sticky caramelised pork and prawns are piled into crisp little gem leaves with a lime-dressed green papaya, cucumber and herb slaw.
Awaiting review
Smoky, warmly spiced beef kebabs with brown rice and a crisp tomato, cucumber and peanut-coriander salad, brightened with plenty of lime.
Get everything ready
In a large bowl, combine the cider vinegar, tamari, grated garlic, ginger, bay leaves, black pepper, brown sugar and water. Set aside 75 ml of this mixture in a small saucepan for the glaze. Add the chicken to the remaining marinade, turn to coat and leave while preparing the vegetables.
Timer available in cooking mode · 10 min
Separate the little gem into sturdy cup-shaped leaves and dry well. Slice the cucumber and spring onions, keeping the spring onion greens for garnish. Chop the coriander and slice the chilli, if using.
Timer available in cooking mode · 8 min
Bring a saucepan of water to the boil. Add the green beans and cook until bright green and just tender. Drain thoroughly.
Timer available in cooking mode · 3 min
Step by step
Bring the reserved, untouched marinade to a brisk boil in its saucepan. Boil until reduced to a lightly syrupy glaze that coats a spoon; discard the bay leaves. This separate reduction must not be made from marinade that has touched raw chicken.
Timer available in cooking mode · 8 min
Heat a barbecue, griddle pan or large frying pan over high heat. Lift the chicken from the marinade, letting excess drip away, and discard the used marinade. Brush the hot surface with 1 tbsp oil. Cook the thighs for 5 to 6 minutes per side, turning once, until well charred in places and cooked through with no pink meat. During the final minute, brush with a little reduced glaze.
Timer available in cooking mode · 12 min
While the chicken cooks, heat the remaining oil in a large frying pan over medium-high heat. Fry the chopped garlic and spring onion whites for 30 seconds, then add the blanched beans and rice. Stir-fry until piping hot and starting to catch at the edges. Fold through half the coriander and take off the heat.
Timer available in cooking mode · 5 min
Rest the cooked chicken on a board for 3 minutes, then slice. Toss or brush the slices with the remaining warm glaze.
Timer available in cooking mode · 3 min
Spread the warm garlic bean rice on a platter and arrange the glazed chicken alongside. Pile the lettuce cups, cucumber, remaining spring onion greens, coriander, lime wedges and optional chilli around it. Spoon chicken and rice into the lettuce cups and squeeze over lime to eat.
New — public averages appear after five verified ratings.
Sign in to rate