Serves 4
Ingredients
4 whole chicken legs
1 tbsp toasted sesame oil
Salt and pepper
1 tbsp Soy sauce
3 medium sweet potatoes, peeled and cut into large chunks
3 Red onions, cut in chunks
6 spring onions,
300g long-stemmed broccoli, trimmed, larger stems halved
3 Limes, cut into wedges for serving
Fresh coriander and mint for garnishing
For the glaze
4 tbsp Gochujang Korean chilli paste
2 cloves garlic, crushed
4 tbsp Late Harvest Maple Syrup from St Lawrence Gold
2 tbsp rice vinegar
1 tsp sesame oil
1 tbsp soy sauce
Here’s how:
Heat the oven to 200C.
Put the chicken legs in a baking tray, drizzle with the oil and season with salt, pepper and a splash of soy sauce.
Roast for 20 minutes.
Meanwhile, put the gochujang glaze ingredients in a small pan and heat gently.
Simmer for 1-2 minutes or until thickened slightly, then remove from the heat.
Tip the sweet potatoes and red onions into the tray with the chicken, then spoon over the sauce.
Roast for a further 30 minutes until the sweet potatoes are tender, then add the broccoli and spring onions before returning to the oven for a further 10 -15 minutes. Make sure the broccoli stalks are tender.
Serve with wedges of lime and a handful of fresh coriander or mint
Recipe by Peter Sidwell
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£50.00Price
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