Nduja Chicken Thighs
Nduja melts into the cooking juices and creates a spicy, porky sauce with zero effort.
Ingredients
Makes 4 portions
- 8.00 piece(s) chicken thighs, skin-on, bone-in
- 80.00 grams nduja
- 3.00 clove(s) garlic cloves , crushed
- 1.00 tablespoon olive oil
Per portion
Method
-
1
Preheat oven to 200C.
-
2
Place the chicken thighs skin-side up in a roasting tin. Dot the nduja around and between them.
-
3
Scatter the garlic cloves. Drizzle with olive oil. Season the skin with salt.
-
4
Roast for 35 minutes until the skin is crispy and the nduja has melted into a spicy sauce.
⏱ About 35 mins
💡 Spoon the nduja pan juices over the chicken before serving.
📦 Batch Cooking Guide
Storage
Fridge 3 days. The nduja sauce keeps the chicken incredibly moist.
Reheating
Oven 180C for 10 minutes or microwave 2 minutes.
Serving ideas through the week
Day 1: With a green salad. Day 2: Shredded into cauliflower rice. Day 3: Cold on rocket.
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