Thai Sticky Chicken

Ingredients

• 3 lbs chicken, drumsticks and thighs
• 2 red chili peppers, seeds removed and chopped
• 1 tablespoon gingerroot, roughly chopped
• 5 garlic cloves, roughly chopped
• 1 stick lemongrass, outer skin discarded, roughly chopped
• 1/2 ounce cilantro (stalks and leaves)
• 2 tablespoons dark brown sugar
• 2 limes, juice only
• 3 tablespoons fish sauce (nam pla)

Directions

1. 1

   Using a sharp knife, cut slashes in the chicken drumsticks and thighs and place them in a wide bowl or large food bag.

2. 2

   Place the remaining ingredients in a food processor and blend to a rough paste. Alternatively, pound the chilies, ginger, garlic, lemon grass and cilantro using a pestle and mortar and then stir in the sugar, lime juice and fish sauce and pour over the chicken, tossing to coat.

3. 3

   Cover the bowl with plastic wrap or seal the bag and leave to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally. Preheat the oven to 425°F

4. 4

   Remove the chicken from the fridge about 30–40 minutes before cooking to bring to room temperature. Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin. Roast in the oven for 35–40 minutes or until the meat is coming away from the bone.

5. 5

   Arrange the chicken pieces on a warm serving platter and place the roasting tin on a medium heat on the hob. Pour in the reserved marinade and bring to the boil. Reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scraping the sticky bits from the bottom, until thickened and sticky. Pour the sauce over the chicken, scatter with cilantro leaves and serve.