Hot Marinated Chicken With Mushrooms, Cashews and Broccoli
- 2 Chicken thigh fillets
- ½ Onion
- Juice of 2 limes
- 1 tbsp. Olive oil
- 1 tbsp. Fruity hot sauce
- Salt
- 250g Assorted mushrooms
- 50g Cashews
- ½ Broccoli
- 1 tbsp. Butter
- 1 Clove of garlic
- Handful of parsley
- Zest of 1 lemon
- Salt & pepper
Combine the lime juice, olive oil, hot sauce and salt in a bowl. Add the chicken thighs along with the onion, roughly chopped. Leave to marinate for at least an hour, preferably overnight.
Heat the oven to 180° and roast the chicken and onion with the marinade in a dish small enough that the sauce does not dry out, for around 35-40 minutes.
Meanwhile, heat the butter in a frying pan on a low to medium heat, chop and add the mushrooms.
After around 10 minutes, chop the cashews roughly and add them to the pan. Cut the broccoli so that each piece has a flat side and steam for around 5 minutes.
Crush and finely chop the garlic and add it to the pan. Make sure the broccoli is dry, then add each piece to the pan flat side down.
Chop the parsley and add to the pan along with the salt & pepper. Take off the heat and serve with the chicken.