I had leftover uncooked chicken thighs – this doesn’t happen very often in my household 🙂 We were both hungry and we were both looking for an easy lunch. So here’s what I came up with: A simple, no fuzz chicken dish with an asian touch.

One thing that I have learned, though (by an earlier mistake, LOL): If you have a convection oven, don’t use it. Set your oven to 200 °C (390 °F) above-and-below heat only. Your chicken will come out much more tender and much less dry! I served this with rice, drizzled with the liquid from the roasting pan and sprinkled with some spring onion and sesame seeds.

I craved this so much lately that I just couldn’t help it anymore and made it again yesterday. So without much talking around here’s the recipe – it takes time, but it is easy, beginner friendly and entirely rewarding. (The above image was taken just before the final roast.)

I was about 17 years old when I was part of a school student exchange with france. With our hardly manageable and ill-fitted school-french me and my fellow classmates found ourselves being caught in a school (un “collège”) downtown in the city of Marseille (de – en – fr) – and confronted with a very special local dialect 🙂

I found a bottle of Marsala wine in the basement, long forgotten and once used for cooking that I just had to make use of. Marsala is an italian special origin type of sweet wine that I mostly know for it’s use in cooking – and it makes for a very pleasant and delicious flavour.

Since I was finally (st)able enough again – *sigh* – to be somewhat productive and contribute something for the family, here’s yesterday’s dinner. The ingredients list makes it look far more complicated than it actually is.