A simple and healthy alternative to a Roast Chicken Dinner, packed full of antioxidants to boost your immune system and leave you feeling revitalised during the winter months
For the Chicken
- 2 tbsp. olive oil
- 1 lemon, halved
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 4 cloves garlic, bashed
- 1 heaped teaspoon smoked paprika
- small handful thyme sprigs
- 4 large chicken thighs
Pre heat the Panasonic Steam Combination Microwave NN-DS596 to 190 degrees Celsius. Add the paprika, bashed garlic, mustard, maple and the olive oil to a large bowl with the thyme leaves and briefly mix. Season well with salt and pepper, then add the chicken to the bowl and toss well.
Place the chicken in a baking tray and place in the oven to cook for 30-35 minutes, or until golden and cooked through.
Serve with chosen accompaniments
This makes a great side to have with a roast chicken on Sunday. Steaming the carrots makes them lighter, and crisper, maintaining more of their goodness.
- 1kg baby carrots, tops trimmed
- 2 tbs parsley leaves, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 150g Greek yoghurt
- 2 tbsp lemon juice
- 3 tbsp garlic infused olive oil
- 1/2 teaspoon dijon mustard
For the crumbs:
1 long red chilli
1 garlic clove, grated
A pinch of salt
2 sprigs of oregano
1 tsp dried thyme
100g stale bread
2 tbsp extra virgin olive oil
Zest of 1 unwaxed lemon
Steam the carrots in the Panasonic Steam Combination Microwave NN-DS596 (level 2) for 18-20 mins, until they are tender but still retain some bite.
Halve the chilli lengthways and roughly dice, removing the seeds if you don't like too much heat. Pick the oregano off the stalks and roughly chop the leaves. Set aside for later. Tear the bread and add to the Panasonic Food Processor MK-F800 with all the other breadcrumb ingredients. Blitz to a crumb.
Add the bread to a pan and fry in a little extra oil for a couple of minutes, turning the mixture over every so often, until the breadcrumbs are really crisp and golden. Season with a little salt and black pepper.
Meanwhile to make the sauce by placing all the dressing ingredients in a bowl and mixing well
Once the carrots are cooked, drizzle over the sauce and top with the garlic breadcrumbs finish with a final squeeze of lemon juice
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