Dark Beer-Marinated Chicken Thighs With Onion Jam |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
Sticky chicken thighs are ideal for the barbecue / grill, served up with onion jam, mixed leaves and a sweet onion dressing by Martin Blunos. Times do not include 4 hours marinating. Ingredients:
1 tablespoon english mustard |
1 tablespoon treacle |
1 tablespoon dark brown sugar |
1/2 lemon, juice of |
1 teaspoon black peppercorns, crushed |
1 teaspoon salt |
1 cup dark beer |
4 garlic cloves, peeled and chopped |
1 sprig fresh thyme, leaves plucked |
1 tablespoon fresh basil, chopped |
4 chicken thighs |
1/2 cup olive oil (scant 1/2 cup) |
salad leaves, to serve |
3 onions, peeled and thinly sliced |
2 tablespoons superfine sugar |
1 teaspoon salt |
2 tablespoons olive oil, plus more |
olive oil, for dressing |
1/2 cup water |
salt & freshly ground black pepper |
1 lemon, juice of |
Directions:
1. Whisk the mustard, treacle, sugar, lemon juice, pepper and salt together in a bowl. Stir in the ale, garlic and herbs.
2. Slash the chicken thighs through to the bone in several places with a sharp knife.
3. Place the thighs into the ale marinade and put in the fridge for a minimum of 2 hours or overnight. Turn in the liquid from time to time.
4. While the chicken is marinating, make the onion dressing and onion jam; mix the onions with the sugar and salt, and leave to stand for about 4 hours.
5. Carefully strain off the onion juice and reserve.
6. Put the onions in a pan with the 2 tbsp of olive oil and the water. Cook gently to make a soft and pulpy jam. Season with salt and pepper. Set aside.
7. For the dressing, mix the onion juice with enough olive oil to make a dressing. Add salt, pepper and lemon juice to taste.
8. Heat the grill and preheat the oven to 350°F Drain and dry the chicken pieces, brush with a little olive oil and cook on all sides until golden and branded.
9. Place in the oven for about 10 minutes until cooked right through.
10. To serve, place a spoonful of the onion jam on each plate, top with two chicken thighs. Dress the mix of leaves and serve along side the thighs.
|
|