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Servings 4
Calories 772 kcal
Prep Time20 mins
Cook Time4 mins
Total Time24 mins

Ingredients
 

  • 8 chicken thighs, skin on bone in
  • 2 tsp Chinese five spice
  • 2 tbsp olive oil
  • 4 garlic cloves
  • 2 tbsp fresh ginger, heaped
  • 2 tbsp light brown sugar
  • 2 tbsp runny honey
  • juice 2 large lemons
  • juice 2 large limes
  • 2 tbsp any vinegar
  • ½ chicken stock cube
  • 2 tbsp olive oil
  • 2 large parsnips, peeled and cut into 1cm cubes
  • small bag fresh spinach
  • salt
  • pepper

Instructions
 

  • Pre heat the oven to 200C gas 6.
  • Place the thighs into a bowl and add a little salt, pepper and the 5 spice and mix really well.
  • Heat the oil and place the thighs in skin side down, heat for a couple of minutes, then place the pan straight in the oven uncovered. Cook for 20 minutes.
  • Next place all the ingredients into a small blender and blitz until smooth, don't go mad.
  • Place the parsnips into a pan of cold water and just bring to the boil, then strain straight away.
  • Heat the oil and sauté the parsnips til lightly browned and cooked, this won't take long.
  • Season well with salt and pepper, then add the spinach and cook down for a minute or two.
  • At the 20 minutes mark remove the thighs from the oven and turn over,
  • Pour over the marinade and return to the oven, uncovered. Cook for a further 20 minutes, coating the chicken until all the juice is sticky and nicely glazed.
  • Remove from the oven and serve on top of the spinach and parsnips.
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Nutrition Facts
Sweet & Sour Braised Chicken Thighs
Amount per Serving
Calories
772
% Daily Value*
Fat
 
53
g
82
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Cholesterol
 
222
mg
74
%
Sodium
 
362
mg
16
%
Potassium
 
1254
mg
36
%
Carbohydrates
 
37
g
12
%
Fiber
 
6
g
25
%
Sugar
 
19
g
21
%
Protein
 
41
g
82
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Chicken, Classic Main Courses, Main Course
Cuisine Autumn, Spring, Summer, Winter
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