Delicious roasted chicken thighs encased in corn gofio with fresh daikon radish and chickpeas are an excellent choice for a healthy lunch, early dinner or brunch. The corn gofio coating adds a great nutty flavour to the dish you won't resist. In addition, the side dish with slightly spicy and crunchy radish adds freshness to the plate.
Ingredients:
- 100g of Maize Gofio Lightly Roasted Viva la Gaia
- 1 tablespoon of red pepper powder
- A pinch of chilli powder
- 1 tablespoon Viva la Gaia brown cane sugar
- 1 small teaspoon of garlic powder
- 1 small spoonful of balsamic vinegar
- 2 tablespoons of oil
- Salt (Himalayan Pink Salt Viva la Gaia)
- 1 tablespoon of warm water
- 1 tablespoon dark balsamic vinegar
- 4 chicken thighs
- 1 daikon radish
- 150g of cooked chickpeas
- Olive oil
- Bright balsamic vinegar
Delicious roasted chicken thighs encased in corn gofio with fresh daikon radish and chickpeas are an excellent choice for a healthy lunch, early dinner or brunch.
Preparation
Heat the oven to 190oC or adjust the temperature according to your oven's capacity. Take the chicken thighs out of the refrigerator before baking (at least half an hour before) and start preparing the corn gofio filling.
Put the dry ingredients: corn gofio, red pepper, brown sugar, garlic powder, salt and chilli powder into a bowl and mix. Next, add oil, balsamic vinegar and a little warm water to the dry ingredients - combine all the ingredients into a smooth, thick mixture. If the mixture is too thick, thin it with oil and water.
Coat the chicken thighs generously with the mixture and place them on a baking sheet lined with parchment paper. Place in the preheated oven and bake for 30-45 minutes, until the thighs are golden brown.
Add a large white deacon radish salad (as a side dish) to the main meat dish. Preparation of the side dish: peel and grate the white radish and mix it with cooked chickpeas. Season with salt, pepper, oil, vinegar, or any other favourite dressing.
Serve!
Bon Appetit!
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