Spicy Hoisin Chicken & Veg

Inspired by Jamie Oliver, modified into a quick and easy dinner by Career Woman Foodie :)

Ingredients:

• 2x Chicken Legs / 4-6 Chicken Drumsticks 
• 8 Spring Onions
• 1-2 Fresh Mixed Colored Chilies
• 2 Heaped Tablespoons Hoisin Sauce
• 1 Tablespoon Red Wine Vinegar
• 200g Patty Pans / Baby Marrows mix

Method:

1. Take the chicken skin off the legs / drumsticks and place it in a non-stick pan on medium heat until crispy. Season with salt and pepper.
2. Take the crispy skin out the pan and place it on a separate plate.
3. Place the Baby Marrow mix in an oven-proof dish. Drizzle olive oil over it and season with salt, black pepper and italian spice. Roast in the oven for 25min on 180 degrees Celsius. 
4. Add the chicken to the pan and cook in the fat from the chicken skin for 15 minutes, turning it regularly.
5. Meanwhile, trim the spring onions and halve across the middle, putting the white halves aside.
6. Deseed the chilies and slice them, together with the green side of the spring onions legthways, creating long strips. Pop the chili and spring onion strips into a bowl of icy water. They will curl up and become super crispy.
7. Toss the white spring onion pieces into the pan with the chicken.
8. In another bowl, mix the hoisin sauce with the red wine vinegar and brush half of it on the chicken in the pan.
9. Cook the chicken for another 5 minutes then drain and divide the crunchy salad (chilies and spring onions) between the plates.
10. Place the chicken and spring onions from the pan on top. 
11. Drizzle the remaining hoisin sauce mixture over the chicken and top it with crispy skin.

Dinner is served!

xxx

CWF