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Sharon Lam

Goma Dare Roast Chicken with Maple Carrots

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

Roast Chicken Thighs
  • 4 pcs Boneless skin-on chicken thighs about 250g each
  • 1/2 cup Mizkan Roasted Sesame Sauce Kin No Gomadare Nuts
  • Black pepper to taste
Pan Gravy (optional)
  • 2 tbsp corn flour
  • 2 tbsp water
Maple Carrots
  • 12 pcs dutch carrots
  • 2 tbsp olive oil
  • 2 tbsp real maple syrup
  • Salt and pepper to taste
To serve
  • Mixed salad to serve
  • Mizkan Roasted Sesame Sauce Salad dressing
  • Italian parsley to garnish

Method
 

Roast Chicken Thighs
  1. Pour Mizkan Roasted Sesame Sauce onto chicken thighs and allow to marinate for at least 30 minutes.
  2. Transfer chicken to roasting tray and bake for 25 minutes or until juices runs clear in a preheated oven at 200C.
  3. Once baked, transfer to serving plate and allow to rest for 5 minutes before serving. Save the pan juice for gravy.
Pan Gravy
  1. Transfer the pan juice from the baking pan into a saucepan and bring it up to a simmer over medium heat.
  2. Mix cornflour and water together to make slurry.
  3. Drizzle slurry into simmering pan juice while stirring until it comes to the consistency you desire. You may not need to use all the slurry.
Maple Carrots
  1. Peel the carrots and lay them out on a separate roasting pan.
  2. Brush on the olive oil, season with salt and black pepper.
  3. Roast in 200C preheated oven for 25 minutes. Same time as the chicken is done.
  4. Remove from oven and brush on maple syrup, then return to oven placing it directly under the heat source for 2 minutes.
To Serve
  1. Serve with roasted chicken, maple carrots, side salad, gravy, and Mizkan Roasted Sesame Sauce dressing. 
  2. Garnish with chopped Italian parsley