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
- preheat oven to 150 degrees fan bake preheat BBQ
- open chicken thighs and place one sage leaf in middle. roll thigh and secure with bamboo or large toothpick slice kumara thinly and lengthwise
- 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
- 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