MC - Teriyaki chicken with tenderstem

Updated at: Thu, 17 Aug 2023 14:03:28 GMT

Step 1

Preheat the oven to 180C / fan 160C / gas mark 4. Boil a kettle. Place the chicken thighs in an ovenproof dish and drizzle over 1/2 tbsp oil; season with sea salt and black pepper. Finely dice or crush the garlic, then rub over the chicken thighs. Cook in the oven for 20 mins.

Step 2

Meanwhile, peel the carrots and chop into 1cm pieces. Place in a saucepan, then cover with boiling water and a pinch of sea salt. Boil for 20 mins, until soft, then drain.

Step 3

Thinly slice the red pepper and place on a baking tray. Lay the broccoli alongside. Drizzle all with 1/2 tbsp oil, season with sea salt and black pepper, then cook in the oven for 15-20 mins.

Step 4

Make the teriyaki sauce. Finely dice the red chilli (remove the seeds for less heat). Peel the ginger and finely chop or grate. Add half the chilli and all the ginger to a bowl, followed by the tamari, honey and the juice from half the lime.

Step 5

Remove the chicken tray from the oven and pour over half the teriyaki sauce. Return the tray to the oven for a further 5-10 mins, until the chicken is cooked through and the juices run clear (check by inserting a skewer into the thickest part of the meat).

Step 6

Thinly slice the spring onions. Roughly chop the coriander leaves. Mash the carrots with 1/2 tbsp oil. Add half the spring onions and half the coriander to the carrots, then mix all together.

Step 7

To serve, spoon the carrot mash onto warm plates, then top with the roasted red pepper and broccoli. Slice the chicken thighs and place over the vegetables. Pour over the remaining teriyaki sauce and sprinkle with the remaining spring onions, coriander and chilli.

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