400g (14 oz) baby carrots, halved lengthways
½ fennel bulb, cut into wedges
6 garlic cloves
1 long red chilli, thinly sliced
2 tbsp sesame oil
3 tbsp honey
2 tsp sweet paprika
2 tsp vegetable oil
4 skin-on chicken thigh fillets
½ tsp ground turmeric
¼ tsp ground black pepper
2 handfuls of salad leaves to serve
2 handfuls of baby spinach to serve
Preheat oven to 200°C/400°F.
Place the carrots, fennel, garlic, sesame oil, honey and paprika on a large oven tray. Toss until well combined. Roast for 35-40 minutes or until the carrots are tender.
For the chicken, pat the chicken pieces dry with paper towel. Season with salt and add the turmeric and pepper. Mix well. Heat a non-stick pan over medium-high heat. When the pan is hot, add 2 teaspoons of oil, then add the chicken pieces skin side down. Place a sheet of baking paper over the top. Then place another heavy lid or pan on top to evenly press down on the chicken. Cook for 12 minutes or until a golden, crispy crust forms. Then turn chicken over and cook for a further 2-3 minutes or until cooked through. Drain on paper towel and then slice.
When the vegetables are cooked, remove them from the oven and place them in a large bowl. Drizzle over the Miso Sesame Vinaigrette. Toss to coat. Add the salad leaves and baby spinach and gently toss again. Serve with sliced chicken.