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£8.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Place the chicken thighs skin-side up in a large, shallow roasting tin, then add the carrots and cook for 20 minutes.
Meanwhile, thinly slice the radishes and the green ends of the salad onions. Place in a bowl with the vinegar and a large pinch of salt, then set aside. Stir together the gochujang paste and soy sauce.
Add the white parts of the salad onions to the tin. Turn the carrots in the oil, brush the chicken with the gochujang mix and sprinkle with sesame seeds. Roast for 20 minutes, basting the chicken and vegetables halfway, until the carrots are tender and the chicken is cooked through with no pink meat and the juices run clear.
Drain the radishes and salad onions (discard the vinegar), then spoon them over the chicken and carrots. Serve with rice.
Typical values per serving when made using specific products in recipe
Energy | 2,473kJ/ 592kcals |
---|---|
Fat | 33g |
Saturated Fat | 7.7g |
Carbohydrates | 18g |
Sugars | 13g |
Fibre | 6.2g |
Protein | 53g |
Salt | 1.6g |
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