Sticky soy chicken with avo salad

Name: Sticky soy chicken with avo salad
Cook time: 60 min
Total time: 60 min
Yield: serving
Cuisine: Bake
Ingredients: 1 Tbs water; 3 Tbs soy sauce; 3 Tbs vinegar white wine; 3 Tbs sugar; 6-8 chicken thighs bone in; salt and freshly ground black pepper to taste; 1/2 cup baby tomatoes; 1 avocado; 2 cup baby spinach roughly chopped; olive oil for drizzling

Cooking: 1 hr

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All you have to do with this old family favourite is to pop it into the oven and it does the work for you. Despite its long cooking time it comes out tender and juicy, while freeing up your time.

By Chantal Lascaris March 09 2020

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Ingredients (10)

1 Tbs	water
3 Tbs	soy sauce
3 Tbs	vinegar — white wine
3 Tbs	sugar
6-8	chicken thighs — bone in
	salt and freshly ground black pepper — to taste
1/2 cup	baby tomatoes
1	avocado
2 cup	baby spinach — roughly chopped
	olive oil — for drizzling

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Method:

Preheat the oven to 180°C. Grease a baking dish. Pour the water, soy sauce and vinegar into the prepared dish, then add the sugar and stir together. Place the chicken pieces into the sauce and coat them well. Season with salt and pepper. Bake for approximately 1 hour or until the chicken is cooked. Turn halfway through to ensure that both sides of the chicken are covered in the sauce. Remove and scatter over the baby tomatoes, avocado slices and baby spinach. Drizzle with the olive oil, check the seasoning and serve.

This recipe is an extract from Chantal Lascaris’ cookbook All Sorts of One Dish Wonders.