The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Braised Chicken Thighs with Pea & Mint
When the family wants chicken, this will certainly satisfy them. Juicy British free-range thighs braise with garlic, tomatoes, mustard and sugar snap peas. Serve with wholesome brown rice and garnish with mint leaves and lemon.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh mint
- 1 unwaxed lemon
- 6 radish
- 600g British Free Range chicken thighs
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 200g baby tomatoes
- 100g edamame beans (Soya)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 543
Protein: 40g
Carbs: 38g
Fat: 26g
Braised Chicken Thighs with Pea & Mint
When the family wants chicken, this will certainly satisfy them. Juicy British free-range thighs braise with garlic, tomatoes, mustard and sugar snap peas. Serve with wholesome brown rice and garnish with mint leaves and lemon.
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Cooking Instructions
- Boil a kettle. Heat a large frying pan with 2 tbsp oil on high heat. Add the chicken, smooth-side down, and cook for 4 mins, until golden brown. Flip and cook for 1 min, then transfer to a plate.
- Trim and quarter the radishes. Zest and halve the lemon. Dissolve the stock cube in a jug with 400ml boiling water.
- Reheat the chicken pan to medium-high heat. Add the garlic and whole tomatoes and cook for 2 mins. Add the mustard and stock. Return the chicken to the pan. Boil for 2 mins, then add the edamame and cook for 3 mins. Season with sea salt and black pepper.
- Heat a large frying pan on medium-high heat. Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with sea salt and black pepper.
- Tear the mint leaves into the chicken. Stir in the radishes, zest and a squeeze of lemon juice (to taste). Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Serve the chicken in bowls alongside the rice.
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