Sticky chicken thighs with carrot-cucumber salad

Sticky chicken thighs with carrot cucumber salad

Cooking time

20-30 min

Cook this recipe in 6 simple steps

1. Prepare the marinade

Preheat the oven to 220°C. Peel the ginger and garlic. Now prepare the marinade. Use a mixer to and blend the soy sauce, miso paste, ginger, garlic, 1 table spoon sugar, 30ml vinegar and 2 table spoons olive oil. Set apart 1-2 tablespoons in a bowl for step 6. In another bowl, mix the rest of the marinade with the chicken.

2. Cook the rice

Bring 400 ml water to boil in a mid size pot. Add some salt. Lower the heat and add the sushi rice. Leave to cook for approximately 20 minutes. Remove from heat and leave with lid covered.

3. Bake chicken in the oven

Meanwhile, put chicken on a baking tray with baking paper. Bake for approximately 15 minutes in the oven. Leave the unused marinade for later.

4. Cut the vegetables

Meanwhile peel the cucumber and carrot into ribbons by turning the veggies. Put the ribbons in a bowl.

5. Add stickiness

Remove the baking tray from the oven after approximately 15 minutes. Turn the chicken and sprinkle with the remaining marinade. Put the tray back in the oven and leave for another 10 minutes.

6. Salad dressing

Meanwhile, mix 1 to 2 tablespoons of marinade from step 1 with the cucumber and carrot ribbons. Season with salt and pepper. Serve the rice, chicken and salad. Enjoy!

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