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Serves: 4
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Prep Time: 20 mins
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Ready in: 4--45 mins
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Print:
Ingredients
- 8 chicken thighs, skin on bone in
- 2 tsp five spice powder
- 2 tbsp olive oil
- 4 cloves garlic
- 2 heaped tbsp fresh ginger
- 2 tbsp light brown sugar
- 2 tbsp runny honey
- juice 2 large lemons
- Juice 2 large limes
- 2 tbsp any vinegar
- 1/2 chicken stock cube
- 2 tbsp olive oil
- 2 large parsnips, peeled and cut into 1cm cubes
- small bag fresh spinach
- salt
- pepper
Method
- 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 really mix 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.
