Cajun chicken thighs

made with love and verjuice and best way to cook chicken thighs

Ingredients

8	Boneless chicken thighs (Main)
½ cup	Verjuice
1	Kumara
1 slice	Onion
8 pieces	Sage leaves
1 serving	Salt & freshly ground pepper
1 clove	Garlic clove

Directions

1. preheat oven to 150 degrees fan bake preheat BBQ
2. open chicken thighs and place one sage leaf in middle. roll thigh and secure with bamboo or large toothpick slice kumara thinly and lengthwise
3. Dust chicken thighs with mixture of cayenne,papricka, ground cumin and salt Saute on BBQ until brown both sides, about 4 minutes. turn bbq off and rest chicken Saute sliced oniion and garlic in 1 tsp coconut oil in a caste iron casserole pot. Peel and slice one large kumara and lay on top of onion and garlic. pour verjuice over; add ground sea salt place 8 thighs on top of kumara and put lid on pot and place in oven for 20-30 minutes
4. serve on bed of cooked quinoa with steamed spinach or pureed cauliflower with steamed broccoli spears on side to puree caulifower cut florets and place in pot with 1/2 cup mixed milk and cream. simmer for 10-15minutes puree with blender stick