Sticky Caramel, Black Pepper and Ginger Chicken
45 min·Asian
Ingredients
Base
- 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
Instructions
4 steps
- 1
Preparation - Preheat the oven to 180°C fan bake.
- 2
Preparation - Combine all the base ingredients in a large bowl. Add the chicken and turn to combine well.
- 3
Cooking - 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.
- 4
Cooking - Bake for about 35 minutes, basting halfway through cooking, or until the chicken is fully cooked. Garnish with spring onions to serve.
Progress
0 / 4 steps
