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Kimberly’s Sunshine Sesame Chicken

sesamechicken-1043

Serves 4. Prep time: 30 minutes plus marinating. Cook time: 1 hour 15 minutes

Ingredients

100ml olive oil
Juice of 3 lemons
2 tablespoons garlic puree
2 tablespoon sesame seeds
2 tablespoons thyme leaves, roughly chopped
8 chicken thighs
600g new potatoes, halved lengthways

For the salad:
2 tablespoons white wine vinegar
2 tablespoons agave syrup
Pinch of salt
1 cucumber, peeled and thinly sliced
2 tbsp olive oil
100g rocket leaves
100g baby red chard

Method

In a large bowl, whisk together the oil, lemon juice, garlic, sesame seeds and thyme. Add the chicken and potatoes and toss to coat. Cover with clingfilm and chill for 2 hours or overnight if pos-sible.

Preheat the oven to 180°C. Tip the chicken and potatoes into a large roasting tin and arrange the chicken on top, skin side up. Cover with foil then roast for 1 hour then remove the foil and cook for a further 30 minutes until the chicken skin is crisp and the potatoes are golden.

Whilst the chicken is cooking, whisk together the vinegar, agave syrup and salt in a large bowl. Add the cucumber and leave to stand for 20 minutes. Drain away half of the liquid form the cucum-bers then stir in the olive oil. Add the salad leaves, toss to coat and serve with the chicken and po-tatoes.

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