Get My FREE Breakfast Recipes For Busy Mornings Booklet

Asian Baked Chicken Thighs

Asian Baked Chicken Thighs


2 Tbsn olive oil
1 Tbsn coconut oil
1 shallot, halved
2cm pce fresh ginger
1 red chilli, seeds removed
1/3 cup coconut aminos
1/4 cup coconut sugar
3 Tbsn vinegar
3 Tbsn water
1 Tbsn sesame oil
1.5kgs boneless, skinless chicken thighs
Salt and pepper, to taste
3 baby pak choy
5 large fresh mushrooms, sliced
4 green onions, thinly sliced

  1. Place the shallot, ginger and chilli in the Thermomix and finely chop for 10 secs/speed 5.
  2. Scrape down the sides of the TM bowl and then repeat once or twice to make sure that its all finely minced/chopped.
  3. Add the coconut aminos, coconut sugar, vinegar, water and sesame oil. Cook at 100 degrees/speed 1/2 mins.
  4. In a large baking dish place your chicken thighs, season with salt and pepper and olive oil and rub to coat.
  5. Pour 3/4’s of the shallot, ginger and chilli marinade over the chicken and bake at 180 degrees for approx. 30 minutes, turning over half way through the time.
  6. Five minutes before the chicken is ready, heat the coconut oil in a pan and once melted add the mushrooms and pak choy.
  7. Pour the remaining marinade over the mushrooms and pak choy.
  8. Toss for a couple of minutes or until the greens have wilted and mushrooms are cooked.
  9. Once the chicken is baked, serve it with the steamed greens and mushrooms.

Posted by Evolved Nutrition and Naturopathy

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email