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Matcha Butter Roasted Chicken Thighs
4 chicken thighs
6 tbsp salted butter
2 tsp matcha powder
2 tsp ginger, freshly grated
2 tsp garlic, freshly grated
1 tbsp scallion, finely chopped
Salt and pepper to taste
Lemon and onion slices for pan
Preheat oven to 375 degrees. In a small bowl, combine butter, matcham ginger, garlic, and chives.
Thoroughly pat dry the thighs with a paper towel. Carefully loosen the skins, and spread the matcha butter mixture in between the skin and flesh. Spread any remaining butter over the skin.
Season both sides with salt and pepper.
Heat a cast-iron skillet on medium-high and drizzle some canola oil. Once hot, lay the thighs skin side down and let render, until the skin is slightly golden brown and crispy.
Lift the thighs and place lemon and onion slices on the bottom of the pan. Place the thighs on top and pour ¼ cup of chicken broth into the pan. Roast for about 20 to 25 minutes, or until the meat is cooked and the juices run clear.
Matcha Nice Cream
4 bananas, frozen
⅓ cup full-fat coconut milk
2 tsp agave
1 tbsp matcha powder
In a small bowl, stir coconut milk, agave, and match. In a blender, combine frozen bananas, and the matcha mixture until smooth. It should look like soft ice cream. Transfer to a sealable container and freezer to firm up. Serve with sweetened red beans.
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