Chicken Thighs with Carob Syrup
Jump to recipeNo ratings yet
Log in to rate
INGREDIENTS
- 1 kg bone-in, skin-on chicken thighs
- 3 tablespoons carob syrup
- Juice of 1 large orange
- 1 tablespoon orange zest
- 1½ tablespoons Dijon mustard
- 3 tablespoons olive oil
- 3-4 sprigs fresh thyme or 1½ teaspoons dried thyme
- 2 cloves garlic, minced
- 3 tablespoons fresh spring onion, chopped
- 1 teaspoon salt
- 1/3 teaspoon black pepper
METHOD
- In a bowl, mix together the carob syrup, orange juice and zest, mustard, olive oil, thyme, garlic, spring onion, salt, and pepper.
- Add the chicken to the marinade and toss to coat. Cover and refrigerate for 1-2 hours.
- Preheat the oven to 200°C. Place the chicken with its marinade in a baking dish and bake in the preheated oven for 40 minutes or until the chicken is nicely browned. Serve sprinkled with a little fresh spring onion and the pan juices.
