Chinese-spiced chicken thighs with Napa cabbage

Ingredients

For 1 serving

• Skinless chicken thighs150 g
• Anise seeds1 pinch
• Cinnamon1 pinch
• Cloves1 pinch
• Black pepperto taste
• Tamari1 tablespoon
• Honey1 teaspoon
• Napa cabbage200 g
• White rice60 g
• Peanut oil2 teaspoons
• Garlic1 clove
• Saltto taste

Contains: nuts, soy,

In season: October – March

Method

1. Heat the oven to 210 °C (conventional). Crush the aniseed, cinnamon, cloves and a grind of black pepper in a mortar, then mix with the tamari, honey and half the groundnut oil.
2. Pat the chicken thighs dry, make two cuts in the thickest part, turn them in the marinade and leave for 10 minutes.
3. Put the chicken in a small baking dish with the marinade and roast for 25 minutes, turning halfway, until well browned and the juices run clear when pierced at the thickest point.
4. Meanwhile rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain.
5. Cut the Chinese cabbage into 1 cm strips and chop the garlic; in the last few minutes heat the remaining oil in a frying pan over high heat and stir-fry the cabbage with the garlic for 4 minutes, until wilted but crisp.
6. Serve the chicken with the rice and cabbage, spooning over the juices from the dish.