Pollo all’aglio e pepe nero in grani

Ingredienti

• 16 organic free range chicken thighs
• MARINADE
• 1/2 cup rice vinegar (or white vinegar and 2 Tbls brown sugar)
• 25 ml each dark and light soy sauce
• 100 ml coconut cream
• 1 1/2 tsp whole black peppercorns (lightly crushed in mortar and pestle to release flavours)
• 2 tsp chopped chilli
• 8-12 cloves fresh garlic (smashed with the back of a knife and roughly chopped I used 8 because they were big)
• 3 bay leaves (loosely torn)
• 100 ml chicken stock
• 3 spring onion sliced thinly
• 2 Tbls sesame seeds

Preparazione

1. 1

   Mix all the marinade ingredients together.

2. 2

   Place the chicken thighs in a casserole dish large enough to fit in a single layer, and pour the marinade over the chicken.

3. 3

   Marinate for 3 hours, turning every now and then to ensure maximum flavour penetration.

4. 4

   Preheat the oven to 180ºC.

5. 5

   Pour the chicken stock over the marinated chicken and bake at 180°C for 25-30 minutes until the chicken is cooked through.

6. 6

   Remove from the oven, pour the pan juices into a pan, and reduce until thick.

7. 7

   Switch the oven grill on, and brown the chicken for about 3 minutes until the skin is crispy, taking care not to burn it.

8. 8

   Remove the chicken, drizzle with the reduced garlic and black peppercorn sauce, and garnish with sliced spring onion and sesame seeds.

9. 9

   Serve on a bed of fluffy steamed basmati rice with vegetables of your choice.