Sticky, messy, and quick, these are really delicious and tasty: as Diana Henry suggests hands should be encouraged. I just love her recipes, simple but with bags of flavour.
Ingredients serves 2
4 chicken thighs skin and bone on
125 ml Kecap Manis
75 ml light soy sauce
60 ml fish sauce
60 g palm sugar
Juice of 1 lime
1 tablespoons of sriracha or any chilli sauce, feel free to add more if you like things hot
2 garlic cloves crushed
2 cm piece of ginger grated
Sesame seeds
Line wedges
Method
Put the Kecap Manis, soy sauce, fish sauce and the sugar in a pan. Stir to dissolve the sugar. Leave to cool then add the lime juice, sriracha, garlic and the ginger.
Salt the thighs then place in a bowl, and add the marinade. Massage with your hands, making sure it goes inside and out. Cover and place in the fridge overnight.
When you are ready bring the thighs out to come to room temperature.
Pre heat the oven to 180’C
Put the thighs in a roast tin, Roast for 40 minutes.
Pour the remaining marinade into a small Pan, and bring to a boil. Use this to baste the thighs during cooking.
As they cook they will turn a deep mahogany colour, keep checking that they do not burn, if necessary cover with foil. They are cooked when the juices run clear.
Serve with a final drizzle of the marinade, and the lime wedges then scatter on the sesame seeds.
These are good served with rice or a stir fried vegetable such a Pak choi, or in summer a cucumber salad.
Original recipe Diane Henry “oven to table”
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