This is such a nutritious, tasty dish. You could serve it with a beautiful fresh green salad or with the delicious mushroom miso gravy.
Have you read my article of Beetroot Brilliance, which lists the many benefits of this vibrant vegetable?
Click here to read it.
Serves 4 ✫ 7 Ingredients ✫ 50 Minutes
✫ Gluten-Free ✫ Lowglycemic ✫
INGREDIENTS
600 grams Chicken Thighs With Skin (bone-in)
12 Beetroots (medium, peeled, cut into wedges)
2 tsps Extra Virgin Olive Oil
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1 Onion (medium, sliced)
1 tsp Parsley (chopped)
DIRECTIONS
Preheat the oven to 375ºF (190ºC).
Line a baking tray with baking paper.
Season the chicken and beetroot with oil, salt, and pepper. Add them to the baking tray.
Place the baking tray in the oven and cook for 20 minutes. Add the onion to the tray and coat well with the residual juices.
Cook for another 20 minutes or until the chicken is cooked through and the beetroot is tender.
Garnish with parsley, and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
More Flavour
Add minced garlic, fresh thyme leaves and/or paprika.
Mushroom Miso Gravy
Serves 8 ✫ 10 Ingredients ✫ 15 Minutes
✫ Gluten-Free ✫ Lowglycemic ✫
INGREDIENTS
1 tsp Extra Virgin Olive Oil
1/4 cup Shallot (minced)
1 Garlic (clove, small, minced)
8 Button Mushrooms (finely chopped)
1 tsp Balsamic Vinegar
1 tbsp Miso Paste
1 cup Vegetable Broth, Low Sodium
Sea Salt & Black Pepper (to taste)
1/2 tsp Tapioca Flour
1/4 cup Water
DIRECTIONS
In a pan over medium heat, add the oil, shallots, garlic, and mushrooms. Sauté for three to five minutes or until everything is fragrant and has softened.
Deglaze the pan with the vinegar.
Add the miso paste and broth and increase the heat to a simmer. Mix well, being sure to break up and dissolve the miso paste. Season with salt and pepper.
Make a slurry with the tapioca flour and water.
Add this to the mushroom mixture, stirring well until it thickens.
Leftovers
Refrigerate in an airtight container for up to three days.
