Chicken Teriyaki with fresh Ginger and Garlic

This dish may be served with potatoes seasoned with thyme, bay leaf and roasted garlic. Or served simply with basmati rice.

Serves 4

	Preheat oven to 200 C

4 chicken legs with thighs	Separate chicken drumsticks from thighs.

Olive oil – enough to grease baking dish	Line baking dish with oiled parchment paper, add chicken pieces.

3 sprigs of lemon grass	Cut each sprig in 4 pieces lengthwise.

noch einige Spritzer Olivenöl 125 ml Teriyaki	Drizzle with olive oil, the teriyaki and top with lemon grass.

Preparation time / 10 minutes Oven temperature: 200 C / Cooking time: 1 hour	Bake in oven at 200 C for 1 hour. Baste chicken pieces with pan juices a few times.

60 grams of fresh ginger	Meanwhile peel ginger, slice thinly and then cut again in 2 mm pieces. Set aside.

3 whole cloves of garlic	Peel garlic cloves and slice thinly length wise. Set aside.

6 sprigs of fresh thyme	Wash thyme. Set aside.

Preparation time / 10 minutes

	Once chicken is golden, approximately 15 minutes before the end of the cooking time, sprinkle with fresh ginger, garlic and thyme sprigs. Return to oven and finish cooking.

	Just before serving remove thyme leaves from stems and sprinkle chicken