Katie Quinn9 Comments

Tamari + Ginger Marinaded Chicken Thighs with Nori Seaweed + Sesame Rice

Katie Quinn9 Comments
Tamari + Ginger Marinaded Chicken Thighs with Nori Seaweed + Sesame Rice



2 tbsp (20 ml) tamari sauce
Juice 2 small-medium lemons
1 1/2 tsp (15 ml) freshly grated ginger
1 tbsp brown sugar
2 garlic cloves, peeled + minced
12 free-range chicken thighs, excess fat trimmed


2 cups basmati rice
2 tsp nori seaweed flakes
1 tbsp black sesame seeds
2 tbsp tamari


Handful fresh coriander leaves
4 - 5 spring onions, finely sliced cross-ways
1 long green chilli - deseeded, very finely sliced
Freshly ground black pepper
Extra lemon wedges (optional)
Extra tamari
Extra brown sugar


Whisk tamari, lemon juice, ginger, brown sugar and garlic in a large mixing bowl then add the chicken thighs, using clean hands massage the marinade into the meat thoroughly. Cover bowl with cling wrap and place in the fridge to chill and marinate for 2 hours (or longer if you have the time, you can even do
this overnight

Add rice to a strainer and rinse thoroughly, do this 2 or 3 times to wash away all the starch, add to a medium-sized saucepan along with 3 cups of water. Set over high heat and bring to a boil then turn the heat right down to very low and cover the pot with a tight-fitting lid. Simmer rice for 12-14 minutes then turn the heat off and allow pot to stand, covered for a further 10 minutes. Remove lid and fluff up with a fork before turning out into a large mixing bowl.

Into the rice add the nori flakes, sesame seeds and season to taste with freshly ground black pepper ~ you won't need salt as the tamari is salty itself. Using a fork 'rake' all the ingredients together, in the process breaking up all the grains of rice to separate them. Once everything is evenly combined, turn rice out into a serving dish.

To cook the chicken, spray a griddle pan or a normal non-stick frying pan with a little light olive oil and heat until hot. Drain the marinade into a separate bowl and add an extra tablespoon of brown sugar and tamari, stir to combine.

Add the chicken thighs in two batches along with some of the marinade and cook for 3-4 minutes before turning over and repeating on the second side about a further 6-7 minutes or until fully cooked through. Feel free to splash in a little extra lemon juice or tamari as the chicken thighs fry if you think they need it.

Serve chicken hot with the rice, scattered with green chilli, coriander, spring onion and extra tamari sauce on the side.