Griddled chicken and courgettes with an asian 'pesto'

There were 2 chicken thighs left in the packet after last night's ginger chicken udon noodles.

This is what I did with them.

You will need

For the chicken

2 skinless chicken thighs
1 dessertspoon of fish sauce
1 small crushed garlic clove (or half a big one)
1/2 red chilli (or as much as you fancy)
Pinch of caster sugar
Squeeze of lime
Glug of vegetable oil


For the pesto

Handful of finely chopped coriander
Handful of finely chopped mint
1 small crushed garlic clove (or half a big one)
Small handful of pinenuts finely chopped
Generous squeeze of lime
Pinch of salt
Vegetable oil to mix



For the courgettes

2 medium sized courgettes sliced into 4 or 5 lengthways
Vegetable oil

Method

Mix all the ingredients for the chicken together and set aside.

Mix all the ingredients for the pesto together adding as much oil as you think it needs to give a nice thick consistency.  Don't over do it or you will lose the lovely fresh taste. You could use a food processor if you want a finer result and can be bothered with the washing up.

Move onto the courgettes.  Brush the slices with a tiny bit of oil and griddle (or fry in a non-stick frying pan) until charred and floppy.  Put onto a plate and immediately drizzle with some pesto.

Griddle the chicken for 3-4 minutes each side.  Serve atop the courgettes.

Easy peasy.

P.S The remaining pesto will keep quite happily in the fridge for a couple of days and is good with seared salmon and rice.  Or you could freeze individual portions in an ice-cube tray.