STICKY CHICKEN THIGHS WITH SLOW ROASTED VEGETABLES

After a long weekend off for Easter, I think we’re all feeling a little bit glum and a tiny bit heavier from indulging in drink, food and a lot of chocolate. Some of you may even of have had too much of all three. Not us of course… So now is the perfect time for a meal that will lift you up into a fresh vibrant mood, helping you feel healthy again! This dish is pretty much free from carbs and packed with delicious veggie power!

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Ingredients serves 2

  • 100g of mushrooms
  • 4 or 5 asparagus
  • 1 red onion (roughly chopped into big chunks)
  • 1 thumb size stick of ginger (grated)
  • 2 clove of garlic (lightly crushed but left whole)
  • 4 or 5 tender stem broccoli
  • 1 lime (cut in half)
  • 150ml boiling water
  • tbsp soy sauce
  • 1/2 tsp light brown sugar
  • 4 chicken thighs on the bone (skin on)
  • 1 heaped tsp miso paste

Method

  1. With about a tbsp of oil, fry the veg in a frying pan until lightly brown. Add the water, soy sauce and sugar, then give it a good stir to coat the veg.
  2. Preheat the oven to gas mark 2/150°C/300°F. Add the vegetables to a small deep tray and add the two lime halves. Put in the oven for 45 minutes, occasionally taking out to stir.
  3. When the 45 minutes has almost come to an end, score the chicken thighs with a sharp knife and rub the miso paste into the chicken and season with salt and pepper.
  4. On a high heat and with a little oil, fry the chicken on both sides for a couple of minutes to give it a nice golden brown colour.
  5. Add the chicken onto either a seperate tray, or on a rack over the vegetables to add extra flavour.
  6. Cook for a further 20-25 minutes in the oven at the same temperature until the chicken is cooked through.
  7. Enjoy!

 

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