Maple Chicken Thighs

RECIPE

MAPLE ROAST CHICKEN THIGHS

Maple roast chicken thighs, fennel, clementine & red onion; a one pan wonder to delight your guests from chef Georgina Davies.


SERVES:
2 people

ALLERGENS:
Gluten Free / Dairy Free


INGREDIENTS:

- 1 fennel bulb, sliced

- 1 red onions, sliced

- 4 chicken thighs

- 4 clementines, sliced

- 100ml white wine

- 1 tbsp whole grain mustard (GF)

- 1 tbsp maples syrup

- 1 tbsp olive oil

- Juice of 2 lemons

- 1 small bunch of thyme, chopped

Maple Chicken Thighs
METHOD:
Maple Chicken Thighs

1 - In a small bowl, combine the white wine, mustard, maple syrup, thyme, olive oil and lemon juice and set aside.

2 - In a medium sized roasting dish layer the sliced fennel and red onions and place the chicken thighs and sliced clementines on top.

3 - Drizzle over the maple and mustard mixture and season well. Ensure the chicken and vegetables are fully coated and put in the fridge to marinate for a couple of hours or overnight.

4 - When ready, cook in a 180°C oven for 35-40 minutes or until the chicken is golden and cooked through, basting half way through.

5 - Serve with bulgur wheat (or rice as a gluten free alternative) and a green salad.


RELATED PRODUCTS:
Sold out
Sold out
Sold out