25g lactose free butter
3 tbsp chili paste
3 tbsp maple syrup
½ lemon, zested and juiced
1 tbsp sesame seeds
1 scallion, green end only chopped
8 skin-on, bone-in chicken thighs
1 tbsp oil
200g ready to eat quinoa
small pack coriander, roughly chopped
Serves - 4
Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the lactose free butter, chili, maple and lemon juice.
Arrange the chicken on a baking tray and pour over the chili mixture. Roast for 45-50 mins, basting with the chili every 10 mins.
Meanwhile, heat the quinoa according to packet instructions. Stir in the coriander and lemon zest.
Serve the chicken on the quinoa and spoon over the juices from the chicken then garnish with sesame seeds and scallions.
Recipe adapted from: Good Food