Sun, 7 March 2021
Chef: Nicola Halloran, author 'The Wonky Spatula'.
Ingredients:
(Serves 4)
For the sauce:
1 tsp sesame oil
2 tsp agave
3 cloves garlic, minced
2 tbsp coconut aminos
2 tbsp chilli oil
3 tbsp smooth peanut butter
½ tsp Japanese 7 spice
For the chicken:
4 chicken thighs, bone-in skin on
1 tsp olive oil
Salt & pepper
To serve:
2 spring onions, thinly sliced
1 red chilli, thinly sliced
½ head iceberg lettuce, shredded
1 tsp sesame seeds
Method:
1. Preheat your oven to 200°c/390°F.
2. Place the chicken thighs onto a baking tray, and rub some olive oil into the skin before seasoning with salt and pepper.
3. Bake in the oven for 30-35 minutes, checking regularly until cooked through.
4. To make the crispy skin, once the chicken is cooked, turn on the grill/broiler function of your oven and place the tray on a high shelf to crisp the skin for 3-5 minutes until golden and crispy.
5. Remove the chicken from the oven and take off the crispy skin, setting aside while you prep the sauce.
6. Whisk all of the sauce ingredients together in a large bowl.
7. Pull the chicken thighs from the bones before tossing in the sauce.
8. Place the iceberg in bowls, add the chicken covered in sauce on top and garnish with spring onion. chilli, crispy skin and sesame seeds. Enjoy!!
Thu, 26 June 2025
Chef: Simon O'Connell
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