GLAZED FIVE SPICE CHICKEN

Another recipe from Samin Nosrat.We love chicken. I think Samin Nosrat along with Diane Henry, for me their chicken recipes inspire.

I used chicken thighs. It makes it easy, and the stckly glaze is delicious.

Ingredients

8 bone in Chicken Thighs skin in

Salt

55ml Soy Sauce

55gr brown sugar

55ml Morin (rice wine)

1 teaspoon toasted sesame oil

1 tablespoon finely grated ginger

4 garlic gloves crushed

Half teaspoon Chinese five spice powder

Quarter teaspoon cayenne pepper

10gr coarsely chopped coriander

4 spring onions

Method

Prepare the Chicken the day before. Season with salt and leave for 30 minutes.

Meanwhile whisk together the soy sauce, brown sugar, mirin, sasane oil, ginger, garlic, five spice, and cayenne. Place the chicken in a plastic bag and pour over the marinade.seak the bag and squish the marinade around the chicken. Refrigerate overnight

A few hours before you want to cook the chicken, pull it out of the fridge.

Preheat oven to 200C

Place Chicken skin side up in a shallow roasting dish. Pour over the marinade. The marinade should generously cover the bottom of the pan, if it doesn’t add water to prevent burning.

Place in over, rotate the dish every 10 minutes. Cook for 45 minutes.

Turn the oven up to 220C to allow the skin to crisp and cook for another 12 minutes. Brush the marinade over the chicken every 3 or 4 minutes to glaze them.

Scatter over the coriander and spring onions.

Serve with Vietnamese cucumber salad

Original recipe SALT FAT ACID HEAT Sanim Nosrat