Marinated Chicken Thighs on Potato-Cucumber Salad

Ingredients

• 4 chicken thighs
• 1 EL honey
• 1 EL balsamic vinegar
• 1 EL paprika powder
• Salt
• pepper (ground)
• 5 EL olive oil
• 600 g Sweet Potatoes
• Salt
• 1 Red Onion
• 4 EL vegetable oil
• 150 ml hot vegetable broth
• 4 EL white wine vinegar
• pepper (ground)
• 1 pinch sugar
• 1 cucumber salad
• chives sprigs for garnish

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Wash and pat dry the chicken thighs. Mix honey, vinegar, paprika powder, salt, pepper with oil and coat the thighs all over. Roast on a rack (under a fat pan) in the preheated oven for 35-40 minutes until golden brown, brushing occasionally with remaining oil.

3. 3.

   For the salad, wash the potatoes and cook them in salted water for about 30 minutes. Drain, let cool slightly, peel, slice and place in a bowl. Peel and finely dice the onion; sauté in 1 EL hot oil until translucent. Add to the potatoes and pour over the broth. Add vinegar, season with salt, pepper and sugar. Wash and thinly slice the cucumber; fold into the potato salad and let rest for about 10 minutes. Stir in remaining oil and adjust seasoning. Arrange the chicken thighs on top of the salad and sprinkle with chives before serving.