Maddie Hughes FOOD BUZZ

Tangelos are at their prime at the moment. This dish utilises them in a way you probably haven't tried before. But it's completely delicious, vibrant and zesty. A perfect springy dish!

Ingredients

4 chicken thighs, bone-in, skin-on

2 cloves garlic, finely chopped

Thumb-sized piece of ginger, finely grated

Zest and juice of 1 lime

½ tsp salt

Pinch chilli flakes

Juice of 2 tangelos, zest of 1

2 kaffir lime leaves, finely sliced

2 Tbsp soy sauce

2 Tbsp honey

1/2 cup pistachios, lightly roasted and roughly chopped

1 spring onion, finely sliced on a diagonal

1/2 cup fresh mint or coriander, roughly chopped

Method

In a container, toss chicken with garlic, ginger, lime juice and zest, chilli flakes and salt. Leave to marinate for at least half an hour, but ideally overnight.

Heat up a cast-iron skillet on high. Add enough olive oil to coat the pan, then add your chicken. Leave undisturbed until a deep golden colour, then flip. Turn the heat to low, and add the tangelo, kaffir lime, soy sauce and honey. Simmer until the sauce has turned sticky, and the chicken is cooked through. Top with pistachios, spring onions and herbs and serve directly from the skillet. This is delicious with coconut rice, sautéed greens, or a crisp herby salad.

Madeleine Hughes is a graduate of Le Cordon Bleu in Paris, now private chef and caterer in the Bay of Plenty @themadeleineproject