200°C · 15-30 min
In te vriezenAllergens
Lactose
Ei
Noten
Sulfiet
MosterdMojo Verde Chicken
'Mexico, Mexiiiiiico!' Today on the menu is this roasted chicken thigh (better living 2 stars), marinated in a spicy green mojo verde made from fresh coriander, lime, and red chillies. On the side, I’ll be making a Mexican-style warm potato salad of steamed baby potatoes tossed in a spicy paprika salsa with fresh spring onions and sweetcorn. The coleslaw with hazelnuts and raisins, dressed with a refreshing lime dressing, completes the dish!
Chicken thigh fillet (better living 2 stars), white cabbage, carrot, red cabbage, white onion, spring onion, garlic, red chilli, baby potatoes with skin, lime juice, fresh chives, ginger, coriander, parsley, sweetcorn, chilli flakes, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, cloves), smoked paprika powder, cumin seeds, coriander seeds, paprika powder, hazelnuts, raisins, crème fraîche, yoghurt, tomato purée, homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: ei, koemelk, lactose, mosterd, noten, sulfiet.
Microwave
Heat the potatoes with chicken loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the coleslaw (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the potatoes with chicken covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the coleslaw (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.