A sweet and savoury peppered dish, fragrant with ginger and spices. Serve with cooked basmati rice and steamed Asian greens.
6 boneless, skin-off chicken thighs
1 spring onion, thinly sliced
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
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.