Sticky chicken thighs

Pure com­fort food. The kids love these with the sweet potato wedges with crispy chick­peas from the book (as shown in the pic­ture) and dol­lops of Greek yo­ghurt sea­soned with a squeeze of lime and a sprin­kle of spring onion. You can cook the chicken in the

The Mail on Sunday - You - - Food James Duigan -


140g tomato purée 2 tbsp honey (op­tional) 1 tbsp tamari 1 tbsp ap­ple cider vine­gar 1 tsp pa­prika gen­er­ous pinch of black pep­per 600g or­ganic chicken thighs driz­zle of rape­seed oil FOR THE SALSA 4 large toma­toes small hand­ful of fresh co­rian­der, with stalks, finely chopped 1 green chilli, de­seeded and finely chopped 1 small gar­lic clove, finely chopped 1 small red onion, finely chopped juice of 1 lime salt and ground black pep­per driz­zle of good-qual­ity olive oil

ON THE SIDE green salad

Pre­heat the oven to 200C/400F/gas 6. In a large bowl, mix to­gether the tomato purée, honey (if us­ing), tamari, ap­ple cider vine­gar, pa­prika and pep­per to make the mari­nade. Sea­son to taste. Add the chicken thighs to the bowl and toss un­til each one is com­pletely coated.

Put the thighs on a large bak­ing tray. Driz­zle with a lit­tle oil and bake for 20 min­utes in the pre­heated oven or un­til com­pletely cooked through and golden brown. Turn half­way through cook­ing.

Mean­while, make the salsa. Finely chop the toma­toes and add to a small bowl with the co­rian­der. Mix in the chilli, gar­lic, onion and lime juice. Sea­son to taste and add a good glug of oil. Mix again and leave in the fridge un­til the chicken is ready.

Serve the chicken with a big spoon­ful of salsa, a green salad, sea­soned yo­ghurt (see recipe in­tro above) and, if you like, sweet potato wedges.

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