• Nutrave thighs
  • 1 spring onion
  • Castilla La Mancha white wine
  • Turmeric
  • 1 apple
  • Drizzle of honey
  • 1 persimmon
  • Powdered red pepper
  • 2 cloves of black garlic
  • 1 tomato
  • Olive oil and salt
  • Black sesame seeds


Seal the thighs in hot oil and separate. Then, brown the onion and sauté the tomato, persimmon and half an apple. Place the ingredients on an oven tray and add the wine and a drizzle of honey. Leave for around 35 minutes at 200ºC.

Pass the fruits and vegetables through a conical strainer and make a sauce that will cover each thigh.

Serve with a Pedro Ximénez reduction. Cover each thigh with the sauce and the powdered red pepper. Decorate with the fruits, vegetables and sesame seeds and… enjoy!

Recipe sent by Sue Moya. Winner of a bundle of Nutrave products in the 4th Pepe Rodríguez Challenge.