Waitrose and Partners
Plum & hoisin glazed chicken thighs

Plum & hoisin glazed chicken thighs

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

4 out of 5 stars(8) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook50 mins
  • Total time55 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,267kJ/ 779kcals

Fat

32g

Saturated Fat

6.8g

Carbohydrates

52g

Sugars

25g

Fibre

11g

Protein

65g

Salt

4.3g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars8 ratings

5 Stars

4

4 Stars

2

3 Stars

1

2 Stars

0

1 Stars

1