Marinated Chicken Thighs
Marinated chicken thighs with lemon-olive rice: chicken always goes down well. Served together with spicy rice, a family dish from the sheet.
Ingredients
- 2 tbsp Tomato paste
- 1 tsp liquid honey
- 3 tbsp light soy sauce
- Pepper
- 800 g chicken thighs (4 chicken thighs)
- 1 Organic lemon
- 1 Garlic clove
- 50 g onions (1 onion)
- 600 ml classic vegetable broth
- 1 tsp dried thyme
- 250 g long-grain rice
- 30 g black olives (pitted)
- 30 g green olives (pitted)
Instructions
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1.
For the marination, whisk tomato paste, 2 tbsp water, honey, soy sauce and a pinch of pepper in a small bowl. Line a baking sheet with parchment paper.
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2.
Peel chicken thighs, place them on the sheet and brush with the marinade. Let sit for 10 minutes to marinate, then bake in a preheated oven at 180 °C (fan: 160 °C, gas 2–3) for 35‑40 minutes.
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3.
Meanwhile rinse the lemon hot and dry it. Use a microplane to shave one third of the zest thinly and cut into fine strips.
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4.
Peel garlic and onion. Halve the onion and slice into fine strips; finely chop the garlic.
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5.
Combine both with lemon zest, vegetable broth and thyme in a pot and bring to a boil. Add rice, bring to a simmer, cover and cook over low heat for about 15 minutes.
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6.
Drain olives, cut them into halves and mix into the rice. Season with salt and pepper. Arrange chicken thighs on top of the rice. Slice lemon into wedges and garnish the thighs with them.
