A recipe from Claire Thomson’s ” New Kitchen Basics”.
Ingredients
- 4 garlic cloves peeled and roughly chopped
- 1 small shallot or ½ small red onion peeled and roughly chopped
- 1 lemongrass stalk roughly chopped
- 1 tbsp grated root ginger
- 1 tbsp light brown soft sugar
- 3 tbsp fish sauce
- 1 tsp five spice powder
- 8 chicken thighs slashed through the skin to the bone a few times
- For the salad
- Juice of 1 lime
- 1 tbsp fish sauce
- 1 tsp light brown soft sugar
- 1 garlic clove peeled and crushed
- 1 unripe mango pitted and cut into thin matchsticks
- 1 small shallot or ½ small red onion peeled and very thinly sliced
- 1 small bunch coriander picked and finely chopped
- 1 tsp coarsely cracked black pepper
- 1 tsp coarsely cracked black pepper
Servings:
Instructions
- To make the marinade, blend all the ingredients, apart from the chicken and the salad ingredients, to a coarse paste. Toss the chicken in the marinade and refrigerate for one to eight hours.
- Remove the chicken from the fridge about 20 minutes before you plan to cook it, and heat the oven to 220C (200C fan)/gas 7.Line a baking tin with foil, (this makes washing-up easier) then arrange the chicken in a single layer.
- Bake for about 35‑45 minutes, basting with any reserved marinade or cooking juices two or three times during cooking, until the flesh is cooked through and the skin crisp. Remove from the oven and set aside to rest for five minutes.
- While the chicken is resting, toss the salad ingredients in a bowl with three tablespoons of water, until everything is evenly distributed. Check the seasoning, then serve the salad with the chicken and some of the tin juices.
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