1

Preheat the oven to 160˚C. Finely slice the garlic and chilli for the chicken.

2

Slice the ginger into matchsticks.

3

Place a large high-sided, oven proof frying pan (snug enough to fit all the thighs without too much space in between) over a medium high heat. Add in the sugar and 3 tablespoons of water and cook for just a minute or so, swirling the pan occasionally until you are left with a dark caramel.

4

Add in the chicken thighs (skin side down), garlic, chilli and ginger, turning to coat completely in the mixture.

5

Pour in 3 tbsp more water alongside the fish sauce and apple cider vinegar. Bring to a steady simmer. Turn again to coat and place the pan in the oven to cook for 35-45 minutes or until the chicken is completely cooked through.

6

Turn the chicken halfway through the cooking time to ensure it doesn’t stick.

7

While the chicken cooks, prepare the salad. In a large mixing bowl, whisk together the lime juice, fish sauce and sugar until the sugar is dissolved.

8

Thinly slice the savoy cabbage and the spring onions.

9

Thinly slice the chilli for the salad.

10

Crush the peanuts in a pestle and mortar.

11

Add the cabbage, bean sprouts, spring onions, chilli, coriander, and mint and basil leaves to the bowl of dressing and toss through until well combined.