Tuesday, 10 May 2011

Tom Yum Chicken Chop with Roasted Potatoes and Courgette Salad


2 Chicken Thighs, De-boned
4 Russet Potatoes, Cut into 8 pieces each
1 Courgette
Handful of Cherry Tomatoes
1 bottle of Tom Yum Paste
Extra Virgin Olive Oil
Dried Rosemary and Thyme
1 small tub of Plain Yogurt


1. Wash and pat dry Chicken Thighs
2. Scoop 2 tbsp of the Tom Yum Paste and rub it all over the Chicken Thighs
3. Coat the Potatoes with Extra Virgin Olive Oil and 1 tsp each of Dried Rosemary and Thyme
4. Slice up the Courgette and half the Cherry Tomatoes, Combine with the Yogurt and keep in fridge
5. Pre-Heat Oven to 200 Degrees
6. Place the Chicken Thighs on a Pan and Roast together with the Potatoes for 15 mins
7. Assemble the Chicken, Potatoes and Courgette Salad as shown
8. Enjoy!

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