£91.99
28cm Deep Saute Pan with lid
This high-quality, heavy duty large saute pan has deep sides, which is perfect for making casseroles on the hob or in the oven.
Spicy baked chicken with parsnips
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Nutritional Info
Calories per serving
253KCal
Ingredients
- 4 chicken thighs, skin removed
- 4 parsnips, peeled and cut into chunks
- For the Marinade:
- 1 red onion, finely diced
- 1 garlic clove, crushed
- 1 tsp ground coriander
- 2 tbsps light soy sauce
- zest and juice of 1 lime
- 1 small red chilli, chopped
- 1 tbsp tomato puree
Cooking Instructions
- Preheat the oven to 200C, 400F, Gas Mark 6.
- Mix all the marinade ingredients together (this can be done in a blender for ease).
- Par boil the parsnips for 5 mins and drain
- Place the chicken pieces in a dish with the parsnips and pour the marinade over. Leave to marinate for at least 30 minutes.
- Remove the chicken pieces and parsnips to a non-stick oven tray and bake for 30-35 minutes, turning regularly.
- To check if the chicken is cooked, insert a knife into the thickest part of the flesh. If the juices run clear, the chicken is ready. Serve the chicken with the parsnips and additional vegetables (excluding potatoes).
Tips
For maximum flavour, leave the chicken to marinate overnight.
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