Another healthy recipe by the talented private chef Albi Ison. Albi is also a ultra marathon runner and a Ride Republic fan, he knows a thing or too about what your body needs to stay in peak athletic form!
Chicken and roasted butternut, soy & star anise.
8 chicken thighs
1 butternut, peeled and cubed into bite size pieces.
Few sprigs of fresh thyme
1 orange (rinds of peel, and the juice)
2 red onions
2 large cloves of garlic
1 bunch spring onions
3 pieces of star anise
4 tblsp soya sauce
2 tbsp mirin / rice wine vinegar
I love this dish! It’s great, easy to prepare, super quick and the Asian flavours bring “chicken & veg” into a new light!
Turn the oven onto 190.C –
Toss the butternut in a bit of oil, coconut or olive. Season with some s&p, garlic clove and a few sprigs of fresh thyme, and cube up a red onion into eighths. Bang it in the oven for 15-20mins.
While butternut & red onion is roasting, grab a non-stick pan and bring up to a medium heat with a tablespoon of oil in. You’ll need to seal the chicken thighs. Place them into the pan, they can be fairly nice and snug, we just want to get some colour on them before they roast in the oven. As they seal and get a bit brown, place them into a roasting tray.
Get some nice colour on the thighs, place in a roasting tray, spreading them out with a fair amount of space in between. Into the roasting pan, slice up the spring onions, garlic, and dress the chicken with the soya sauce, mirin, orange peel and juice. Chuck in the star anise.
Remove the butternut from the oven, discard the thyme, and mix it into the tray with the chicken. Bang it all into the oven for an additional 15-20mins until the chicken is cooked through & butternut soft but still firm.
Garnish with chopped spring onions or coriander – serve with rice or have as it is!