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
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.