Thai Sticky Chicken

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 lbs chicken, drumsticks and thighs
• 2 red chili peppers, seeds removed and chopped
• 1 tablespoon gingerroot, roughly chopped
• 5 garlic cloves, roughly chopped
• 1 stick lemongrass, outer skin discarded, roughly chopped
• 1/2 ounce cilantro (stalks and leaves)
• 2 tablespoons dark brown sugar
• 2 limes, juice only
• 3 tablespoons fish sauce (nam pla)

Recipe

• 1 using a sharp knife, cut slashes in the chicken drumsticks and thighs and place them in a wide bowl or large food bag.
• 2 place the remaining ingredients in a food processor and blend to a rough paste. alternatively, pound the chilies, ginger, garlic, lemon grass and cilantro using a pestle and mortar and then stir in the sugar, lime juice and fish sauce and pour over the chicken, tossing to coat.
• 3 cover the bowl with plastic wrap or seal the bag and leave to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally. preheat the oven to 425°f
• 4 remove the chicken from the fridge about 30–40 minutes before cooking to bring to room temperature. remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin. roast in the oven for 35–40 minutes or until the meat is coming away from the bone.
• 5 arrange the chicken pieces on a warm serving platter and place the roasting tin on a medium heat on the hob. pour in the reserved marinade and bring to the boil. reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scraping the sticky bits from the bottom, until thickened and sticky. pour the sauce over the chicken, scatter with cilantro leaves and serve.