Joe makes it easy: Maple-glazed chicken thighs with Asian slaw
SERVES 2 adults + 2 small kids
PREPARE: 10 minutes
COOK: 25-30 minutes
1 tbsp white or brown miso paste
1 tsp garlic paste
1 tsp ginger paste
2 tbsp maple syrup
1 tbsp low-sodium soy sauce
2 tsp sesame oil
6 large skinless and boneless chicken thighs
salt and pepper
FOR THE ASIAN SLAW
250g white cabbage, finely shredded
100g carrot, grated
handful of radishes, thinly sliced
4 spring onions, thinly sliced
4 tbsp lime juice
1 tbsp maple syrup
2 tbsp toasted sesame seeds
80g pomegranate seeds
TO SERVE
cooked jasmine rice
- Preheat the oven to 220C/ 200C fan/gas 7, and line a baking tray with foil.
- Combine the miso, garlic paste, ginger paste, maple syrup, soy sauce and sesame oil in a bowl. Season the chicken with a little salt and massage the marinade into the chicken thighs.
- Put the chicken on the lined baking tray and cook in the oven for 25-30 minutes until cooked through and the chicken is golden brown and sticky on the outside.
- While the chicken is cooking, prepare the slaw. Combine the finely shredded cabbage with the grated carrot, sliced radishes and spring onions in a bowl. Mix together the lime juice and maple syrup, season with salt and pepper and toss through the slaw mix. Sprinkle with the sesame seeds and pomegranate seeds.
- Serve the chicken with the slaw on the side, and some sticky jasmine rice.