Cranberry and soy roasted chicken thighs

New

Main Midweek Easy

Serves 2

Prep 5 min

Cook 45 min

With the addition of just a couple of store cupboard ingredients, our Cranberry, apple and pomegranate sauce is transformed into a punchy marinade. Boosted with the salty umami flavour of soy sauce, it has great depth; sweet, sticky, and savoury all at once, and absolutely brilliant on chicken.

Serve with some plain sauteed greens and sticky rice.

Ingredients

125g	Ottolenghi cranberry, apple and pomegranate sauce
60ml	light soy sauce
2 tbsp	olive oil
4	skin-on, bone-in chicken thighs (about 650g)
	A handful of finely sliced spring onion, to serve (optional)
	Fine sea salt and black pepper

Method

Preheat the oven to 220C.
Add the cranberry, apple and pomegranate sauce, soy sauce, oil, ¼ teaspoon salt and ¼
teaspoon pepper to a high-speed blender and blend until smooth. Transfer to a bowl and add
the chicken, stirring until evenly coated.
Place the chicken, (saving the marinade in the bowl) skin side up onto a parchment lined
oven tray and roast for 15 minutes.
Lower the oven temperature to 160C and baste with the remaining marinade. Roast for a
further 30 minutes until deeply caramelised (it will be very dark from the soy sauce).
Sprinkle over the spring onion, if using, and serve.