Joe makes it easy: Maple-glazed chicken thighs with Asian slaw 

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Joe makes it easy: Maple-glazed chicken thighs with Asian slaw

By Joe Wicks

Published: | Updated:

SERVES 2 adults + 2 small kids

PREPARE: 10 minutes

COOK: 25-30 minutes

1 tbsp white or brown miso paste

1 tsp garlic paste

1 tsp ginger paste

2 tbsp maple syrup

1 tbsp low-sodium soy sauce

2 tsp sesame oil

6 large skinless and boneless chicken thighs

salt and pepper

FOR THE ASIAN SLAW

250g white cabbage, finely shredded

100g carrot, grated

handful of radishes, thinly sliced

4 spring onions, thinly sliced

4 tbsp lime juice

1 tbsp maple syrup

2 tbsp toasted sesame seeds

80g pomegranate seeds

TO SERVE

cooked jasmine rice

  • Preheat the oven to 220C/ 200C fan/gas 7, and line a baking tray with foil.
  • Combine the miso, garlic paste, ginger paste, maple syrup, soy sauce and sesame oil in a bowl. Season the chicken with a little salt and massage the marinade into the chicken thighs.
  • Put the chicken on the lined baking tray and cook in the oven for 25-30 minutes until cooked through and the chicken is golden brown and sticky on the outside.
  • While the chicken is cooking, prepare the slaw. Combine the finely shredded cabbage with the grated carrot, sliced radishes and spring onions in a bowl. Mix together the lime juice and maple syrup, season with salt and pepper and toss through the slaw mix. Sprinkle with the sesame seeds and pomegranate seeds.
  • Serve the chicken with the slaw on the side, and some sticky jasmine rice.