Plum & hoisin glazed chicken thighs

Name: Plum & hoisin glazed chicken thighs
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 2
Ingredients: 4 Essenial Chicken Thighs, excess skin removed; 1 tbsp sesame oil; 140 g pouch Plum & Hoisin Sauce; 235 g pack green pak choi, quartered; ½ tbsp soy sauce; 300 g Brown Rice & Edamame Bean Stir Fry; 1 tbsp soy sauce; 2 salad onions, sliced; ½ lime, cut into wedges

Good-value chicken thighs are the perfect vehicle for a sticky Asian-style glaze. Use a pouch of plum and hoisin sauce and this traybake will be ready for the oven in minutes

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Serves2
CourseMain meal
Prepare5 mins
Cook50 mins
Total time55 mins

Please 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.

4 Essenial Chicken Thighs, excess skin removed
1 tbsp sesame oil
140g pouch Plum & Hoisin Sauce
235g pack green pak choi, quartered
½ tbsp soy sauce
300g Brown Rice & Edamame Bean Stir Fry
1 tbsp soy sauce
2 salad onions, sliced
½ lime, cut into wedges

Heat the oven to 200ºC, gas mark 6. Slash the skin of the chicken thighs and put them in a large bowl. Coat in ½ tbsp sesame oil and ½ the plum and hoisin sauce. Put in a roasting tin,skin-side up, and roast for 20 minutes.
After 20 minutes, brush the chicken with the remaining sauce. Roast for a further 15 minutes. Add the pak choi to the roasting tin, brush with the remaining ½ tbsp sesame oil and pour in 50ml water. Roast everything for another 8 minutes. Scatter the sesame seeds over the chicken and stir the brown rice and edamame bean stir fry into the contents of the tin. Return to the oven for a final 5 minutes or until the rice and beans are piping hot and the chicken is cooked, the juices run clear and no pink meat remains. Drizzle the soy sauce over the rice and scatter with the salad onions. Serve with lime wedges for squeezing over.
Scatter the sesame seeds over the chicken and stir the brown rice and edamame bean stir fry into the contents of the tin. Return to the oven for a final 5 minutes or until the rice and beans are piping hot and the chicken is cooked, the juices run clear and no pink meat remains. Drizzle the soy sauce over the rice and scatter with the salad onions. Serve with lime wedges for squeezing over.

Typical values per serving when made using specific products in recipe