This sticky marmalade and soy chicken thighs recipe is a winner! It’s a tasty one-tray dinner that satisfies those sweet-and-sour cravings without breaking the diet.
Ingredients
- 8 skinless, boneless chicken thighs
- 3 tbsp bitter marmalade
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 garlic cloves, crushed
- Thumb-sized chunk ginger, peeled and chopped
- 2 tbsp sesame oil, plus extra to serve, (optional)
- 4 pak choi, sliced in half lengthwise
- 200g Tenderstem broccoli, sliced in half
- 500g risotto rice, cooked to serve
- Small bunch spring onions, finely sliced
- 1 tbsp toasted sesame seeds
- Coriander leaves (optional)
- You will need:
- 33cm rectangular roasting tin
Instructions
- In a large glass/ceramic bowl add the chicken, marmalade, soy, vinegar, garlic and ginger. Toss together and mix well until the chicken is fully coated. Cover and leave to marinate in the fridge for at least 1 hr, preferably overnight.
- Heat the oven 200°C Fan/Gas 7. Transfer the chicken to a baking tray. Add a splash of water to loosen and create a sauce. Pour in the sesame oil. Roast for 30 mins, basting with the juices halfway through.
- Meanwhile, blanch the pak choi and broccoli in a pan of boiling water for 3 mins, drain and add to the roasting tin for the last 10 mins, nestling between the chicken and coating with the sauce.
- Serve the chicken, pak choi and broccoli with rice, topped with spring onions and sesame seeds, plus coriander leaves and a final drizzle of sesame oil, if you like.
- Serve the slaw in bowls, topped with a rib and extra barbecue sauce if you want.
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Make Miss South Africa’s Thai Green Curry!
Featured Image: Woman&Home August 2024 Issue
