© 2010 . All rights reserved.

Balsamic Roasted Chicken Thighs with Chili Courgettes

While Tom is off frolicking in the mountains, it’s become my responsibility to keep the blog rolling. Rather than just come up with random recipes for the week, I thought I’d assign myself a task. This time, a new direction. I will try to embrace a different kind of cooking -the healthy kind.

For the past few months, I’ve been rolling like a happy pig in a pen filled with American comfort food. Nachos, burgers, po’boys, mac ‘n cheese, and pizza. Everything I’ve made has been full of love but also full of fat. So, I’ve decided to give up the two things I love best -complex carbohydrates and dairy. And when it comes to protein, fish or chicken must be the main event. I’ve made the chicken below countless times as it’s an easy and quick supper when you’ve had a late night at the office. Seeing as this is the first day of my carb-free challenge, I decided to create a pasta illusion by peeling the courgettes into very thin ribbons. Nothing too crazy, but tasty, simple, and (what I think) qualifies as healthy.


Balsamic Roasted Chicken Thighs with Chili Courgettes

6-8 chicken thighs
1 tsp whole grain mustard
2 Tbsp honey
a glug of balsamic vinegar
a glug of olive oil
4 garlic cloves, minced
1 Tbsp fresh rosemary, finely chopped
salt and pepper

Preheat the oven to 190C fan/ 375F. Place the thighs with all the ingredients into a plastic bag and marinate for a least 30 minutes or more. When ready to cook, place the thighs along with the marinade in a baking pan and roast for 30 minutes. Crank up the heat to 220C / 425 F and cook for another 30 minutes or until the skin is brown and crispy.

6-8 courgettes (zucchini)
a generous amount of olive oil
1 tsp of dried chili flakes
4 garlic cloves, crushed
zest of 1 lemon
juice of 2 lemons
salt and pepper

Bring a large pot of salted water to a boil. Using a potato peeler, peel the courgettes into thin ribbons and set aside. In a small pan, heat the olive oil on low. Add the garlic and chili flakes and slowly simmer for 15-20 minutes, making sure the garlic does not brown. Turn off the heat, and add the zest and lemon juice. Blanche the courgette ribbons for 5 minutes, drain, and return to the pot. Toss with the chili and lemon “dressing”, and season with salt and pepper.

4 Comments

  1. The Grubworm

    Great idea with the courgettes – sliced in ribbons for a bit of a different texture and gently fried with chilli. I must give it a go.

  2. Jen

    Thanks! Was a last minute decision. Sometimes impromptu makes the best meal.

  3. Gourmet Chick

    I think I'm going to try this recipe it looks great – I like the idea of the courgette ribbons as well and I am a big fan of anything with balsamic

  4. Jen

    Thanks, Gourmet Chick. Love your blog btw. Will have to try The Lanesborough. I am a cream tea junkie.

Leave a Reply

Your email address will not be published.
Required fields are marked:*

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>