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Tender roasted chicken with a sweet and savoury coating and a fresh simple salad are the reasons why this dish is a firm favourite in my house at the moment! Feel free to add rice to this dish if you are looking for something a bit more filling.
Peel and finely chop the ginger and crush the garlic.
Slice the chilli into thin rounds and slice the sugar snap peas lengthways. Deseed and finely slice the pepper and finely slice the radishes on a mandolin if you have it (a sharp knife works fine too).
Roughly crush the peanuts in a pestle and mortar and set aside.
Preheat the oven to 220°C/200°C fan/gas mark 7. In a large bowl, whisk together the rapeseed oil, soy sauce, rice wine and the sweet chilli sauce along with the ginger and garlic.
Add the chicken thighs to the bowl. Toss to coat. At this point, you can cover the dish with cling wrap and place in the fridge to marinate for a few hours, or you can cook them straight away if you don’t have the time.
Place a large griddle pan over a medium high heat. Fry the marinated chicken thighs removing any excess marinade skin side down for 3-4 minutes or until nice char marks appear. Turn the chicken pieces and place the griddle pan in the oven for 15-20 mins or until the chicken is cooked all the way through.
For the salad, in a large mixing bowl whisk together the lime juice and sugar until it’s dissolved. Whisk through the fish sauce and chilli before adding the rest of the ingredients, holding back some peanuts to garnish.
Serve the chicken in flat bowls with the sugar snap salad and extra peanuts sprinkled on top.
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