A izakaya-style take on Chicken Thigh Tabbouleh, built on yuzu and sesame and finished the way we like it. Ready in about 2 hr 20 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the yuzu and sesame elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the soy sauce and the rest of the yuzu and sesame flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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