recipes
Oriental marinated chicken legs with coriander and sesame pesto
Serves: 4
Ingredients
For the chicken
- 4 chicken thighs with drumstick, skin removed
- 1 large cup water
- 115ml light soy sauce
- 115g honey
- 2 heaped tbsp curry powder
- 1 tbsp fresh minced ginger
- 1 tbsp dried coriander
- Zest of 2 oranges
- 6 cloves garlic, finely chopped
- 1 red chilli, finely chopped
For the pesto
- 1 large bunch fresh coriander leaves
- 2 cloves garlic, crushed
- 2 tbsp toasted sesame seeds
- 1 tsp sesame oil
- 150ml extra virgin olive oil
- Freshly ground salt
Method
For the brine, in a large stock pot big enough to hold the chicken) bring 1 cup of water to the boil. Remove from the heat and stir in the soy sauce, honey, curry powder, ginger, coriander, chilli, garlic and orange peel. Cover and let stand 5 minutes. Stir in 1 cup ice-cold water. Next, submerge chicken in the brine. Cover and marinate in the refrigerator 8 to 24 hours. When ready to cook, remove chicken from the brine and pat dry with paper towels. Let stand at room temperature 30 minutes before grilling on a griddle pan on both sides for 10-15 minutes. Meanwhile, you can prepare the coriander and sesame pesto by placing all the ingredients into a food processor and blitz together to a pest. Serve the oriental chicken drizzled with the pesto sauce on top and with a fresh side salad.
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