Recipes
Date posted: 19/08/2019
Ingredients
| Fairfax Meadow chicken thigh bone and skin on | 20 |
| Fiery Umami seaweed red chilli and Cornish sea salt | 8g |
| Pure olive oil glass | 60ml |
| Arco lime juice | 20ml |
| Sweet potato wedges | 800g |
| Pak choi | 10 |
| Lee Kum Kee premium dark soy sauce | 40ml |
| Chopped garlic in oil | 5g |
| Everyday Favourites clear blossom honey | 60g |
| Sliced spring onions | 45g |
| Diced red chilli | 5g |
Method
- Place the chicken thigh, fiery Umami salt, 30ml olive oil and 10ml lime juice into a bowl and marinade for 20-30 minutes then place onto an oven tray and cook for 20-25 minutes or until cooked
- Place the sweet potato wedges on a tray and cook for 10-15 minutes (keep warm)
- Cut the pak choi into half and char grill - brushing with oil and turn frequently - allow to char and then place onto a tray to cool slightly, then slice into diagonal pieces
- Mix the soy sauce, garlic, honey, oil, lime juice, chopped spring onions and diced red chilli in a bowl and set to one side
- Once the chicken is cooked and rested remove the bone and slice into evenly sized pieces
- Place the sweet potato wedges in your chosen packaging and top with the pak choi, chicken and drizzle with the dressing