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Baked Teriyaki Chicken With Lemongrass & Branston Pickle

Baked Teriyaki Chicken With Lemongrass & Branston Pickle


  • Serves 3
  • 6 chicken thighs, evenly pricked with a knife
  • 100ml teriyaki sauce
  • 2 tbsp chopped lemongrass
  • 2 tbsp Branston pickle
  • 1 birdseye chilli
  • 1.5 cup rice
  • 1/4 White Cabbage or Sweetheart Cabbage
  • 1/2 cup Pickled Leeks (optional)


  1. In a tray mix together the teriyaki sauce, lemon grass, pickle and chilli.Add the chicken thighs and cover evenly in the marinade.
  2. Cover in clingfilm and leave in the fridge for a minimum 20 minutes to allow the flavours to infuse.
  3. Preheat the oven to 180C.
  4. Cook the chicken in the middle of the oven for 45min, until cooked through, basting with the cooking juices half way through.
  5. Cook the rice according to the packet instructions.
  6. Slice the cabbage into thick ribbons and steam for 5 minutes.
  7. Serve with pickled leeks.
  8. Keep the gravy for a stir fry noodle or pasta dish. Also delicious with roast potatoes.

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  • Heather Fraser
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