Crispy Turkey Thigh with Braised Vegetables

Wash the turkey thigh and pat it dry. Stir together the oil, sauce for rice and lemon pepper to create a marinade. Brush the marinade on the turkey thigh, place on a deep baking tray, add washed thyme sprigs and cook in a pre-heated oven at 180°C (gas mark 3, convection oven 160°C) for approx. 90 minutes.

Wash the potatoes thoroughly. Peel the potatoes and garlic and cut the onions into wedges. Wash the courgettes and tomatoes and cut the courgettes into wide sticks. Peel the mango, cut the flesh away from the stone in strips and cut into large pieces. Add the potatoes, onions and garlic after approx. 30 minutes cooking time and drizzle on a little marinade. After approx. 60 minutes cooking time add the courgettes, cherry tomatoes and mango and drizzle on the rest of the marinade.

To make the tomato dip, cut a cross into the tomatoes, pour boiling water over them, peel off the skins, halve them and remove the stems and centres. Peel the onions and garlic, dice the onions and tomatoes and crush the garlic. Heat up the oil, add the onions and garlic and sauté. Add the tomatoes, sauté, pour over the stock, bring to the boil and simmer with the lid on for approx. 10 minutes. Season the dip with Kikkoman sauce for rice and serve with the turkey thigh and braised vegetables.