A sweet and savoury peppered dish, fragrant with ginger and spices. Serve with cooked basmati rice and steamed Asian greens.
SERVES: 4
INGREDIENTS
- 6 boneless, skin-off chicken thighs
- 1 spring onion, thinly sliced
BASE
- 3 tablespoons maple syrup or brown sugar
- 1 large red onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 teaspoon each cumin seeds and yellow mustard seeds
- 4cm piece fresh ginger, peeled, julienned
- 1 long red chilli, thinly sliced
- 2 tablespoons fish sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon tamari
- 1 teaspoon each sea salt and ground black pepper
METHOD
Preheat the oven to 180°C fan bake.
Combine all the base ingredients in a large bowl. Add the chicken and turn to combine well.
Tip into a 26cm ovenproof sauté pan and fold the thighs to make plump parcels, spooning some of the sauce over the top. Top with a grind of black pepper.
Bake for about 35 minutes, basting halfway through cooking, or until the chicken is fully cooked. Garnish with spring onions to serve.
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