ON OUR recent trip to the USA, we stayed for a few days with friends.
This is a dish our friend Judy made one night for dinner. Even though she cooked it in a slow cooker, it can just as easily be done in your camp oven or on the stovetop, which I’ve already done at home.
This has to be one of the easiest and most delicious chicken dishes I’ve ever made. Everyone will love it and be asking for seconds, including the kids. Served with some stir fry vegetables or a simple green salad and rice, this is one meal that will become a family favourite.
Serves 2 to 4 4 to 6 boneless chicken thighs (fillets or on the bone – both work fine) Oil Cornflour and cold water (optional – to thicken the sauce) Spring onions finely chopped (optional – for serving) Sauce Ingredients ½ cup soy sauce (if you don’t like it too salty, then use salt-reduced soy sauce) ½ cup tomato sauce 1/3 cup honey 3 cloves garlic – minced (or 2-3 tsp pre-packaged garlic mince) 1 tsp dried basil (optional) 1 to 2 tsp dried chilli flakes (optional – if you like a little heat) Salt and pepper (to taste) Note: The recipe does make a lot of sauce, but I’d suggest doubling the sauce quantities if you’re cooking more than six thighs.
Prep time: 10 mins (approx.)
Cooking: 30-45 mins, depending on size of chicken thighs • Heat a little oil in the bottom of your camp oven or heavy-based pan. • Add the chicken thighs and sauté until browned (don’t overcrowd the pan. If necessary, do it in multiple batches). • Combine the sauce ingredients in a bowl and mix well. • Pour the sauce over the chicken thighs, then mix it through and bring to the boil. • Season to taste. • Reduce the heat to a simmer, cover, and cook gently for approximately 30 to 45 minutes or until the chicken is tender and cooked. • Baste occasionally with the sauce during the cooking time. • If you want to thicken up the sauce before serving, combine two tablespoons of cornflour in a little cold water and mix until smooth.
Add half to the liquid and stir until the sauce thickens. Add the rest of the cornflour mixture if you want a thicker sauce. • Serve on a bed of rice and spoon the sauce over the chicken. • Sprinkle over some finely chopped spring onions.
Bake for approximately 30 mins with a lid on, then remove and bake for another 15 minutes without the lid. Baste occasionally with the sauce during the cooking time.
• Add other vegetables such as red/green capsicum, carrot and pineapple to the chicken/sauce mix. • Add one teaspoon of grated/minced ginger (fresh or jar variety). • When mincing the garlic, consider grating it on a microplane zester or fine grater instead of using a garlic crusher – it’s quick and easy.
You can’t go past the Steggles website for plenty of inspiration on cooking chicken. Australian grown since 1919, there are lots of recipe ideas using chicken and turkey. www.steggles.com.au/recipes