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Thursday, 26 October 2017

Easy Recipe - Sticky Chinese Chicken

I always try to plan out dinner for the week ahead as I tend to do my 'big shop' at the weekend. However, since returning from holiday, I have not been as organised as I normally am so as I travelled home from work last night, I realised that I didn't have a clue what I would be serving for dinner an hour later!
I knew that I had a pack of fresh chicken thighs in the fridge so turned to my trusted friend, BBC Good Food, and within a few minutes I had found a recipe that had just a few simple store cupboard ingredients and I was sorted for dinner.
Sticky Chinese Chicken Thighs
Ingredients (serves 4)
  • 8 chicken thighs, bones removed
  • 4 tbsp hoisin sauce
  • 2 tbsp sesame oil
  • 2 tbsp clear honey
  • 1 1/2 tsp Chinese five spice
  • 2 cloves garlic, grated
  • 1 inch ginger, grated
  • 8 Spring onions, cut into inch long pieces
  • 50g unsalted cashew nuts
Method
  1. Remove the bones from the chicken thighs and score the skin with a sharp knife. Place the thighs in a deep baking tray and set aside.
  2. Mix the honey, hoisin, Chinese five spice, sesame oil, ginger and garlic together then pour over the chicken thighs. Make sure the chicken is well covered with the marinade then place in a preheated oven (Gas Mark 7, 220 degrees C)
  3. Roast for 35 minutes then remove from the oven. Turn the thighs in the sauce for a final baste before adding the spring onions and cashew nuts. Put back in the oven for a final 5 minutes of cooking.

To serve, divide some cooked rice between four bowls then top with two sticky chicken thighs before spooning over some of the rich sauce from the baking tray, making sure to get some of the softened spring onions and cashews.

After just ten minutes in the oven, the rich aroma of sesame oil, hoisin and Chinese five spice filled the kitchen and even at that early stage in the cooking process I knew that I had found a recipe that I will be returning to time and again however I might reduce the amount of honey as the dish was a little too sweet for myself and Nicola.
The chicken was tender and juicy while the skin was crispy yet sticky too. The balance of sweet and spice was just about right although when I make this dish next time, I might add some dried chilli flakes to add a little fire to the mix.
This dish would easily feed four for less than £3 so why not give this a try at home and let me know how you get on?

 

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