Cabbage is much more interesting when it is allowed to catch and caramelise rather than simply being boiled. Roasting it underneath chicken means it also gets all those sticky chilli, soy and marmalade juices to soak up.
This is a particularly useful one-tray dinner, and you can coat the chicken in the sauce the day before if you want to get ahead.
Sticky Chilli Chicken & Roasted Cabbage
Description
Chicken thighs and sweetheart cabbage roast together in a sticky chilli, soy and orange glaze with deeply caramelised edges.Ingredients
Instructions
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Heat the oven to 200°C / 180°C fan.
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Mix the chilli oil, soy sauce, marmalade, rice vinegar and water until reasonably smooth.
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Arrange the chicken skin-side upwards in a large roasting tin. Pour over the chilli mixture, turning the thighs to coat them and finishing skin-side up. Roast for 25 minutes.
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Transfer the chicken briefly to a plate. Scrape the sticky caramelised juices from the tin and turn the cabbage wedges through them.
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Sit the chicken amongst and over the cabbage, spoon some sauce back over the meat and roast for another 25 minutes, or until the chicken is thoroughly cooked and the cabbage is tender with dark caramelised edges.
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Rest for 5 minutes and serve with the roasting juices.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 666.99kcal
- % Daily Value *
- Total Fat 41.68g65%
- Saturated Fat 11.55g58%
- Sodium 1015.58mg43%
- Potassium 798.95mg23%
- Total Carbohydrate 28.58g10%
- Dietary Fiber 3.88g16%
- Sugars 24.47g
- Protein 43.67g88%
- Vitamin C 57.40 mg
- Calcium 86.38 mg
- Iron 3.37 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
