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
Equipment: 26cm ovenproof sauté pan.
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 the 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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.