OnderderookvanamsterdamHet recepten-archief — est. 2023
@onderderookvanamsterdam ↗
🇬🇧 EN· Mediterranean· 1 jaar geleden

Organic Marinated Chicken Thighs with Hibiscus

Juicy organic chicken thighs marinated in ginger, garlic, chili, and soy sauce, then fire-cooked on a hotplate and finished with fresh hibiscus petals.

Prep
70min
Cook
15min
Totaal
85min
Serves
2-3
Ingrediënten

Wat erin gaat

voor
2
  • organic chicken thighs
  • fresh ginger
  • fresh garlic
  • fresh chili
  • fresh sali (green leaves)
  • soy sauce
  • sesame oil
  • olive oil
  • lemon
  • hibiscus flower
  • red seasoning (likely paprika or chili powder)
Tip — tik om af te vinken
Bereiding

Hoe doe je het

firecookingpan-fry
  1. 01

    Finely chop ginger, garlic, chili, and green leaves. Slice lemon into wedges.

  2. 02

    In a bowl, combine chicken thighs with chopped ginger, garlic, chili, green leaves, lemon wedges, soy sauce, sesame oil, olive oil, and red seasoning. Marinate for 1 hour.

  3. 03

    Light a fire and place a round metal cooking plate over it to heat.

  4. 04

    Pour olive oil onto the hot plate.

  5. 05

    Transfer the marinated chicken and all ingredients onto the hot plate. Cook until chicken is done, turning occasionally.

  6. 06

    Remove cooked chicken to a wooden board and cut into smaller pieces.

  7. 07

    Chop fresh hibiscus petals and sprinkle over the chicken.

  8. 08

    Serve and enjoy.

Caption

Zoals ik het op Instagram zette.

Source: Instagram
Likes: 83
▍
Organic chicken thighs, marinated for an hour (gave me time for a quick nap!) in organic ginger, garlic, fresh chili, fresh sali, soy sauce, sesame oil, olive oil, and lemon. Finished with a freshly picked hibiscus flower, all sizzling on the hotplate. Pure flavor with a touch of nature! 🍗🌿🌸🔥

#unprocessedfood 
#HotplateCooking 
#OrganicChicken 
#MarinatedPerfection 
#FreshFlavors 
#FarmToFork 
#Flavorful 
#HealthyEating 
#Foodie 
#NatureOnAPlate 
#HibiscusFlower 
#FoodLovers 
#Delicious
635 dagen geleden · 83 likesBekijk op Instagram →

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