So I'm doing two things at once right now: listening to the radio, writing a new post for the blog as well as keeping an eye out for my gorgeous chicken thighs that are bubbling away in the oven - that's three things in fact, I'm taking multi-tasking all the way here! I'm excited mainly because I got to use my Caan for the first time, which I'm doubting any of you will know what it is; well, it's a Ghanaian style pestle and mortar used for grinding together herbs and spices to make all manner of delicious marinades and sauces for meats and fish. It's a lot sturdier than the pestle and mortars you can find in town; sort of resembling a mini wok and will genuinely last a lifetime. As I only got the Caan tonight, I just couldn't wait to try it out, so I decided to throw together a little meal when I got home from the gym, not entirely West African I'll admit, but I've used some of my favourite ingredients and it's a complete doddle to make. I'm calling this my late night chicken - give to a go.
Stuff you'll need
500g boneless chicken thighs (the thighs offer so much more flavour!)
2 large garlic cloves
1 inch knob African or Caribbean ginger, standard ginger will suffice
1 long red chilli pepper
Juice of 1/2 lemon
1 chicken or vegetable stock cube
1 teaspoon oil
1) Put the chicken in a bolwl and combine all the remaining ingredients in a pestle or mortar, or a Caan! (If you're lucky like me!)
2) Grind everything in a semi paste and combine with chicken and mix well.
3) Line a baking tray with oil and place the chicken on top, spacing apart evenly.
4) Cook in a preheated oven for 20 minutes on 180.
5) Gobble it down!