Spiced chicken thighs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken Thighs | |
| 2 | Garlic Cloves | |
| 2 | teaspoons | Freshly Grated Ginger |
| 1 | Chilli, seeds removed and finely chopped | |
| 4 | tablespoons | Soy sauce |
| 6 | Spring Onions, Trimmed and chopped | |
| 2 | tablespoons | Sesame Oil (or vegetable Oil |
| 4 | tablespoons | Sherry |
| 2 | teaspoons | Sugar |
Directions
Combine all the above ingredients in a bowl, cover with clingfilm and refrigerate for as long as possible, preferably overnight. Preheat the oven to gas mark 4, 350F, 180C. Wipe the marinade from the chicken and bake for 15 minutes or until cooked.
Put the marinade into a saucepan and reduce over a moderate heat until it reaches a syrupy consistency. When the chicken is cooked, pour over the marinade and allow to cool, tossing the chicken so it is well coated with the sauce.
Source: Hugo Arnold, Evening Standard, London