Zing-Tastic Baked Chicken Thighs & Mushrooms

 

I just L.O.V.E quick and easy-to-make recipes! Especially when I'm pushed for time and there are hungry mouths to feed. Well, these zesty chicken thighs are just the the ticket. I know, you're probably thinking 'not another chicken recipe,' right? I can assure you, we don't eat chicken everyday. In fact, we don't even eat all that much meat these days and certainly not on a daily basis. However, chicken -- along with fish -- does seem to be our meat of choice (over things like beef, lamb and pork). I will certainly be posting more vegetarian/vegan friendly articles in the near future especially given the fact that we are becoming far more conscientious of animal welfare/cruelty as a family.

For 9 servings, you will need:

• 9 Quality chicken thighs (skins on and bones in)
• 10 fresh white mushrooms, halved (do not remove the outer skins, simply wipe away any dirt using a kitchen towel)
• 5 Cloves of garlic (skins on)
• 5 Sprigs of fresh thyme
• 1 Whole lemon (sliced lengthways into 8 wedges)
• 1-2 Large ripe tomatoes (cut into 8 wedges)
• 1 Level teaspoon of ground black pepper
• 1 Level teaspoon of salt
• Varying amounts of boiled water from the kettle

How To:

1. Begin by preparing all of your ingredients to save time. Then heat a large wok on a medium- high heat. Lay the chicken thighs skin side down in the wok. Using a skillet/spatula, apply pressure to the thighs by pressing them down. This should help to release the oils from the skin relatively quickly. This will be the only oil you use in this recipe.

2. Add some boiled water from the kettle and let it sizzle for 1 minute. Then quickly throw in your garlic and 2 sprigs of thyme. Sprinkle over the salt and black pepper. Now give the wok a good shake to get the ingredients coated all over the chicken. Add more water as necessary (making sure not to let the wok cook dry) and keep the heat high. Cook skin-down for 5-7 minutes and then turn the thighs, repeating the same procedure. Remember to add hot water incrementally and as needed.

3. Preheat the oven to 250 degrees Celsius.

4. Remove from the heat and transfer the chicken into a large baking tray (skin side up), retaining the juices in the wok. Leave the chicken to rest. Bring your attention back to the wok. Remember those mushrooms? This is where they come in; add them to the wok and cook for 5 minutes in the chicken juices but do not let the wok run dry. Add in the last 3 sprigs of thyme and give everything a good stir.

5. Add the mushroom and any juices into the tray with the chicken arranging everything neatly flat and side-by-side. Add the tomatoes and lemon wedges to the tray and bake in the oven (reduce heat to 200 degrees Celsius) for 30 minutes or until cooked.

Your main dish is ready to be plated or served family-style at the dinner table. Why not try serving alongside some baked baby potatoes and crunchy chunks of bell peppers sautéed in a splash of white wine vinegar and soy sauce.