If you’re looking for the perfect dish to welcome in autumn, this is it!
Inspired by a recipe I found and adapted from an old cookbook years ago, it remains a firm favourite in our household to this day. To be honest, it’s usually the dish I revert to when I’m lacking inspiration or energy as it’s a one pot wonder that’s packed with flavour.
LUXE / HEALTH Braised Asian Chicken
(Serves 4 + leftovers)
10–12 chicken thighs
1 cup soy sauce
1 litre water
4 tbsp. balsamic vinegar
1 cinnamon stick
1/4 cup coconut sugar (optional)
4–5 garlic cloves, crushed
1 inch fresh ginger, finely grated
Generous pinch of dried chilli flakes
Handful sesame seeds
1 bunch steamed broccolini or green beans
1 packet soba noodles
- In a large saucepan, combine the soy sauce, water, vinegar, garlic, ginger, chilli flakes, cinnamon and sugar and bring to the boil.
- Add the chicken thighs to the pan, then reduce to a medium heat and simmer, uncovered, for 50 minutes.
- Meanwhile, in a small pan, toast the sesame seeds until golden brown. Set aside.
- After 50 minutes, the chicken should be cooked through and braised a beautiful golden brown.
- Cook the soba noodles according to packet directions and drain well (they usually take about 4 minutes).
- To serve, place 2–3 chicken thighs on a small bed of soba noodles, add the steamed greens, a little broth from the saucepan and sprinkle with sesame seeds. Simple!
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