This recipe for sticky chicken thighs with warm marinated Rosa tomatoes and chunky tzatziki is perfect for leftover chicken. Simply shred it up, mix it with marinade and serve with pita, tomatoes and tzatziki.
TO DRINK: Manley Private Cellar Thatch House Red will make a good match.
Sticky chicken thighs with warm marinated Rosa tomatoes and chunky tzatziki
Ingredients
- 8 chicken thighs, deboned and skin on
- 60ml (¼ cup) Worcestershire sauce
- 15ml (1 tbsp) whole grain mustard
- 15ml (1 tbsp) Dijon mustard
- 60ml (¼ cup) honey
- 15ml (1 tbsp) olive/avocado oil
- Tzatziki
- ½ cucumber, cubed
- 250ml (1 cup) Bulgarian yoghurt
- 1 garlic clove, crushed
- 5ml (1 tsp) fresh flat-leaf parsley, finely chopped
- salt and cracked black pepper, to taste
- Rosa tomatoes
- 15ml (1 tbsp) butter
- 1 garlic clove, finely chopped
- 2,5ml (½ tsp) thyme leaves
- 400g Rosa tomatoes, halved
- 30ml (2 tbsp) balsamic vinegar
- 60ml (¼ cup) red wine
- salt and cracked black pepper, to taste
- fresh flat-leaf parsley, to garnish
Instructions
Preheat the oven to 180°C.
For the chicken, mix the chicken pieces and the marinade ingredients in a large mixing bowl and marinate for at least 2 hours.
For the tzatziki, combine all of the ingredients and refrigerate.
Roast the chicken for 10 – 15 minutes, basting occasionally.
For the tomatoes, melt the butter in a frying pan over moderate heat and sauté the garlic and thyme for about 1 minute.
Add the tomatoes and cook until slightly soft. Add the vinegar and wine and reduce for 1 minute and season.
To serve, place the chicken on a plate, top with the tomatoes and a dollop of tzatziki. Garnish with the parsley.
