Roasted aubergine with chilli peanut dressing
Switch up your routine on weeknights with this Asian-inspired vegan dish with roasted aubergine and chilli peanut dressing.
Honey & soy chicken with sesame broccoli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp oil
- 1 tbsp garlic & ginger paste
- 8 skin-on chicken thighs
- 1 large head broccolicut into florets
- 1 tbsp sesame seeds
- riceto serve (optional)
Nutrition: Per serving
- kcal401
- fat22g
- saturates5g
- carbs17g
- sugars15g
- fibre6g
- protein30g
- salt1.7g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don’t worry if not – they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
step 2
When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.
