Honey & soy chicken thighs with se­same broccoli

BBC Good Food - - Easy Everyday -

SERVES 4 PREP 10 mins COOK 45 mins EASY

3 tbsp soy sauce

3 tbsp honey

2 tbsp oil

1 tbsp gar­lic & gin­ger paste

8 skin-on chicken thighs

1 large head broccoli, cut into flo­rets 1 tbsp se­same seeds rice, to serve (op­tional)

Heat oven to 200C/180C fan/ gas 6. Mix the soy, honey, 1 tbsp of the oil and 1/2 tbsp gar­lic & gin­ger paste in a bowl. Pour over the chicken thighs and leave to mar­i­nate if you have time, but don’t worry if not – they will be de­li­cious either way. Tip the chicken with all the mari­nade into a roast­ing tin, skin-side up. Cook for 45 mins un­til sticky and the skin is crispy. When the chicken has 15 mins left, start cook­ing the rice fol­low­ing pack in­struc­tions, if us­ing, and heat the re­main­ing oil in a fry­ing pan. Add the re­main­ing gar­lic & gin­ger paste, siz­zle for 1 min, then tip in the broccoli along with a splash of wa­ter. Cover and cook for 10 mins un­til ten­der, then take the lid off, tip the se­same seeds into the pan and give ev­ery­thing a good toss around. Sea­son. Serve with the chicken, and all the caramelised bits from the bot­tom of the tin.

GOOD TO KNOW fo­late • fi­bre • vit c • 1 of 5-a-day PER SERV­ING 401 kcals • fat 22g • sat­u­rates 5g • carbs 17g • sug­ars 15g • fi­bre 6g • protein 30g • salt 1.7g

Left­over chicken thighs? Use them up in our Chi­nese chicken wraps on page 117. £1.82 per serv­ing

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