Thai sticky chicken
By: From: Rachel Allen: Home Cooking
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Ingredients
- 1.3 kg chicken, drumsticks and thighs
- 2 red chillies, seeds removed and chopped
- 2.5 cm piece of root ginger, roughly chopped
- 5 cloves garlic, roughly chopped
- 1 sticks lemongrass, outer skin discarded, roughly chopped
- 15 g coriander, (stalks and leaves), roughly torn, plus a few extra leaves to serve
- 2 tbsp soft light or dark brown sugar
- 2 limes, juice only
- 3 tbsp fish sauce, (nam pla)
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Method
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. Place the remaining ingredients in a food processor and blend to a rough paste. Alternatively, pound the chillies, ginger, garlic, lemon grass and coriander 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. Cover the bowl with cling film 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 220C/gas 7.
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. 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 coriander leaves and serve.
Apdapted from Rachel Allen Home Cooking
(Collins)
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Latest Comment
View all comments (19)very easy to make and delicious!! loved it
This is a great recipe and very popular
Have made this a couple of times now - enjoyed by both children and adults. Chicken lovely and moist. Excellent cold if any left over.
Have made this many, many times and we never get bored with it...I adore chicken but only use boneless, skinless breasts, so there's no waste whatsoever. This dish is absolutely scrummy!
Simple .... and delicious !!!!
Will make again .... and again ....
Gorgeous! My husband said it was in the top five things I've ever cooked for him
This looks delicious - will be trying this one for sure
What a brilliant recipe. Really easy to prepare and cook, and absolutely delicious. One of the bsst chicken dishes I've ever made. This will definitely be a firm favourite.
i made this last week it was the best thing i have tasted in long time
We marinated the chicken overnight. The flavour and the fragrance was gorgeous. This will become a regular.
This is an absolutely devine dish. It was really tastey. So many flavours, a real delight. I severed it with sticky coconut rice and an apple and mango salad with mint and corriander. Please try it.
Delicious! I made this with just over half the amount of chicken suggested (it was for two of us), but the whole amount of the marinade, which made a lovely amount of sauce. Don't substitute the fish sauce for anything else, it definately adds to the flavour.
I made this last week, didn't have the fish sauce so I used soy sauce and sherry instead. Think i will cook the marinade with the chicken next time. My sauce did not come out very sticky.
I made this chicken for a pot luck gathering, everyone loves it. I did not use the fish sauce, instead I used:
1 tbsp Worchestershire sauce
2 tbsp water
2 tsp salt
We all loved this even the kids couldn't get enough! the fish sauce was very strong smelling though, not as bad when cooked!
If you've never used Nam Pla before, beware it can be rather shockingly fishy. It just stunk out my whole house.
Marinated the chicken for two days.......stunning, I don't normally enjoy chicken legs.....until now !!!