Thursday, October 11, 2007

Teriyaki chicken thigh with aglio olio pasta

Finely chop 4 cloves of garlic and set aside.

Prepare the chicken thigh: debone if necessary, rub a little oil, half a tablespoon of light soya sauce, half a tablespoon of dark soya sauce and half a teaspoon of sugar on both sides. Add half a tablespoon of mirin to make it authentic, but it's ok without. Then grill in an oven for 10 min skin-side down and 5 min skin-side up.

Meanwhile, boil the pasta. Keep watching the chicken and stop the oven when done! Once pasta is cooked, heat some oil in a hot frying pan and lightly brown the garlic, then toss in the pasta with the heat off to flavour.

Finally, serve the chicken with the pasta on a bed of chopped lettuce for that mos-burgerish feel (and your daily dose of greens).

Yes, this also works in a burger bun with mayo but I only had pasta handy.

1 comment:

Kathleen said...

I think if you slice the pieces of chicken it will make the whole thing look more appetizing!

But it certainly sounds good :D

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