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Français (French)
AuthorFatouCategoryHealthy, Plat principalDifficultyBeginner
In a saucepan, heat honey, lemon juice, red berries and rosemary leavesfor 10 minutes over medium heat.
Stir regularly and allow to cool.
(If you don't want berries seeds, strain it through a fine mesh sieve).
In a bowl, salt, pepper the chicken thighs, add a clove of chopped garlic, pour the previous mixture and mix well.
Cover with plastic wrap and let marinate for at least 2 hours in the refrigerator.
Preheat the oven to 200°C
Drain the thighs and set the marinade aside.
Bake for 25 minutes with a grill setting
Turn over and brush the thighs with the remaining marinade several times during cooking.
Cut the bok choys in half lengthwise.
In a frying pan heat 2 tbsp of oil then add the minced garlic and chilli
Put the bok choys without overlapping in the pan.
After 2 minutes, add the balsamic vinegar or soy sauce to caramelize for 2 minutes.
Ingredients
Directions
In a saucepan, heat honey, lemon juice, red berries and rosemary leavesfor 10 minutes over medium heat.
Stir regularly and allow to cool.
(If you don't want berries seeds, strain it through a fine mesh sieve).
In a bowl, salt, pepper the chicken thighs, add a clove of chopped garlic, pour the previous mixture and mix well.
Cover with plastic wrap and let marinate for at least 2 hours in the refrigerator.
Preheat the oven to 200°C
Drain the thighs and set the marinade aside.
Bake for 25 minutes with a grill setting
Turn over and brush the thighs with the remaining marinade several times during cooking.
Cut the bok choys in half lengthwise.
In a frying pan heat 2 tbsp of oil then add the minced garlic and chilli
Put the bok choys without overlapping in the pan.
After 2 minutes, add the balsamic vinegar or soy sauce to caramelize for 2 minutes.