This is a gorgeous, simple, Japanese one pot recipe which takes hardly any effort and tastes divine. I took it from a little recipe booklet I got from the Kikkoman event I went to last year and still use it often. Love it.
As ever, I have adapted it to suit the contents of my fridge.
Prep: 5 mins plus one hour marinating
Cook: 20-30 mins
For the marinade:
1 tsp dried thyme
1 tbsp muscovado sugar
3 tsp Worcestershire sauce
1 tsp chilli flakes
2 tbsp balsamic vinegar
2 tbsp Kikkoman soy sauce
2 tbsp tomato ketchup
3 tbsp olive oil
For the chicken:
8 medium chicken thighs
2 red onions, peeled and cut into wedges
1 pepper, sliced
Boiled rice, or roasted new potatoes
Heat the oven to 200 C.
Place the chicken in a roasting dish with all the marinade ingredients and the onions.
Cover and marinate in the fridge for about an hour.
Bake in the oven for about 20-30 minutes until the chicken is cooked.
Serve with the rice or potatoes.