Sriracha is a spicy, tangy sauce initially from Thailand that may be a nice cheat’s marinade when time is tight. This dish is a agency favorite in our home, which I normally pair with crunchy blanched inexperienced beans (100g cooked weight = 31 energy). It’s also possible to throw in some mini potatoes to roast within the pan for anybody not in weight-loss mode.
Timings
Prep time: 10 minutes (plus 1-2 hours non-obligatory marinating time)
Prepare dinner time: half-hour
Serves
4
Energy per serving
358
Components
For the marinade
- 2 tbsp sriracha
- 1 tbsp vegetable oil
- Juice of ½ lemon
- ½ tsp floor cumin
- ½ tsp floor coriander
- ½ tsp dried blended herbs
For the traybake
- 4 hen legs, pores and skin eliminated
- 1 lemon, sliced thickly
- 1 giant crimson onion, peeled and sliced thickly or into wedges
Methodology
- Combine up the marinade components in a big bowl, add the skinless hen legs and toss properly to coat.
- Cowl with cling movie and depart to marinate within the fridge for an hour or two you probably have time; if not you’ll be able to cook dinner right away.
- Preheat the oven to 240C/220C fan/fuel mark 9.
- Place the lemon and crimson onion slices on the bottom of a roasting tin and organize the hen legs (smooth-side up) on high, spoon any extra marinade again over the hen.
- Roast for half-hour, turning as soon as after 10 minutes and once more after 20 minutes.
- Take away from the oven and provides all the things stir to launch the onion and lemon from the bottom of the pan.