I absolutely love this recipe, adapted from Melissa Clark. It is such a great example of what culinary masterpieces can be produced in as little as 35-40minutes minutes. The savoury-sweet, salted caramel flavours of the sugar and soy sauce, the aromatic zesty lift of the ginger, the tangy lime -this is a treat to behold and, thankfully to make too!
one. Pre heat the oven to 180ºc
two. In a large bowl, stir together the fish sauce, soy sauce, brown sugar, peanut oil, lime zest and juice, ginger, garlic and chili flakes.
three. Add the chicken to mix well, and coat. You can cook this immediately, at this point or you can cover the bowl with cling film and leave to marinade in the fridge for 30 minutes or overnight.
four. When ready to cook, transfer the chicken thighs and sauce to an oven proof dish, give everything a good toss to ensure the chicken is well coated, and bake in the oven for 30-40 minutes, depending on the size of your thighs, until cooked through.
Serving Suggestion. Serve this with Asian Cucumber Salad and some Brown Rice. Sprinkle with Coriander.
Possible Amendment. The marinade also works well on tuna
