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Sticky chicken thighs with slaw
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800g pack essential Waitrose British Chicken Thighs, skin removed
3 tbsp Cooks’ Ingredients White Miso Glaze (in selected stores), or miso paste
2 tbsp sesame seeds, toasted
1 lime, cut into wedges
FOR THE SLAW
1 tsp wasabi paste
1 tbsp light olive oil
2 tbsp Chinese rice wine vinegar
¼ large white cabbage, finely sliced
2 carrots, shredded
6 salad onions, finely shredded
1 tbsp sushi ginger, shredded
1. Preheat oven 200°C, gas mark 6. In a large bowl mix the chicken thighs with the miso glaze, then transfer the chicken to a large roasting tin, scatter with the sesame seeds and bake for 30 minutes, or until the chicken is thoroughly cooked through with no pink meat and the juices run clear.
2. Meanwhile, whisk the wasabi paste, olive oil and rice vinegar, together in a large bowl. Add the shredded cabbage, carrots, salad onions and ginger, and toss to coat.
3. Serve the chicken with the coleslaw and lime wedges to squeeze over.
Typical values per serving:
This recipe was first published in April 2015.