cherishing

Soy-braised chicken with kohlrabi salad

Chosen by: Jan Price from Cambridgeshire

“My all-time favourite O magazine recipe is soy-braised chicken with kohlrabi salad. The reason I love it is that it’s extremely tasty, easy to make and it tastes good with other things, such as smashed roasted new spuds, rice, noodles and more. Plus, the slaw also goes with other recipes – very versatile. Yummy! Other readers must try it because they are missing out on a delicious dish. I like to vary what I cook from month to month, and the majority of the recipes I use all come from Omagazine, and I’ve yet to cook one I didn’t like – they are all pretty amazing.”

1 HOUR + MARINATING | SERVES 4 | EASY

chicken thighs 8 mirin 2 tbsp

soy sauce 3 tbsp

sake 1 tbsp

brown sugar 4 tbsp

black sesame seeds 1 tsp, to serve

KOHLRABI SALAD

kohlrabi 2 apple-sized, finely shredded

carrot 1 large, finely shredded

spring onions 4, finely sliced, white and green parts separated

rice vinegar 2 tbsp mayonnaise 2 tbsp sriracha 1 tbsp coriander a good handful, chopped

1 Heat the oven to 180C/fan 160C/gas 4. Put the chicken in a large food bag with the mirin, soy, sake, sugar and 2 tbsp of water. Seal the bag, then shake so the sauce coats the chicken. Leave at room temperature for 15 minutes.

2 To make the salad, put the kohlrabi, carrot, spring onion whites and rice vinegar in a bowl. Add a pinch of salt and toss together.

3 Take the chicken out of the bag and shake off any excess marinade (but reserve the left-over marinade). Put the chicken in a roasting tin, skin-side up. Cover the tin with foil and bake for 30 minutes. Remove the foil, spoon over the reserved marinade and bake for another 15-20 minutes or until the chicken is glazed and cooked through. Keep basting with the marinade as it cooks.

4 Stir the mayo, sriracha and coriander into the kohlrabi salad. Serve the chicken with the salad alongside, scattered with the spring onion greens and sesame seeds.

PER SERVING 625 kcals | fat 37.2G saturates 7.6G | carbs 33.1G | sugars 30.7G fibre 6.2G | protein 35.4G | salt 2.2G

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