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Roasted chicken thigh, snow pea salad, miso dressing

Mains, Poultry

Oven roasted chicken thighs served on a snow pea and carrot salad drizzled with a Oriental dressing.

Ingredients

Recipe for 4 persons

For the roast chicken thighs and snow peas salad

8 Unit(s)
Boneless chicken thigh
200 Gr
Snow peas
2 Unit(s)
Carrot
10 Ml
Sesame seeds
10 Sprig(s)
Fresh cilantro
4 Unit(s)
Green onion

For the dressing

60 Ml
Rice vinegar
15 Ml
Mayonnaise
5 Ml
Soy sauce
15 Ml
Vegetable oil
10 Ml
Roasted sesame oil
10 Ml
Miso
10 Ml
Honey
  • Vegetable oil
  • Salt and pepper

Preparation time: 30 min

Preheat your four at 425 °F

  • General preparation
    Place the white sesame seeds on a baking sheet and toast them in the oven for 5 minutes. Cut the carrots into juliennes and slice the green onion.Trim the snow peas. Blanch the snow peas by plunging them into a saucepan of salted boiling water for 2 minutes. Plunge them in a bowl of ice water to sop the cooking process then drain.
  • Chicken thighs preparation
    Season the chicken thighs with salt and pepper. In nonstick skillet, drizzle with vegetable oil and sear the chicken thighs on both sides until a golden brown. Place chicken thighs on a baking sheet and cook in oven for 12 to 15 minutes.
  • Miso dressing preparation
    In a separate bowl, combine all ingredients in the composition of the dressing and mix with a whisk.
  • Snow peas salad preparation
    In a hot nonstick skillet, drizzle some vegetable oil and sauté the snow peas, carrot and green onion. Season with salt and pepper to taste and add some sesame seeds and coriander at the last minute.
  • To serve
    Season the chicken thighs with salt and pepper. In nonstick skillet, drizzle with vegetable oil and sear the chicken thighs on both sides until a golden brown. Place chicken thighs on a baking sheet and cook in oven for 12 to 15 minutes.
Miso is a food to include in your diet because it helps digestion and is a source of vitamin B-12

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