Thai Sticky Chicken by Rachel Allen

Ingredients

1.3kg/3lb chicken drumsticks and thighs
2 red chillies, seeds removed, chopped
2.5cm/1in piece fresh root ginger, peeled, roughly chopped
5 garlic cloves, peeled, roughly chopped
1 lemongrass stalk, tough outer leaves removed, soft inner core roughly chopped
15g/1oz fresh coriander, roughly torn, plus extra leaves to serve
2 tbsp soft light or dark brown sugar
100ml/3½fl oz lime juice (about 2 limes)
3 tbsp fish sauce (nam pla)

Directions

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

Place the remaining ingredients in a food processor and blend to a rough paste. Alternatively, pound the chillies, ginger, garlic, lemongrass and coriander using a pestle and mortar and then stir in the sugar, lime juice and fish sauce.

Pour the mixture over the chicken, turning the chicken around to coat in the marinade. 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, turning the chicken around occasionally.

Remove the chicken from the fridge about 30-40 minutes before cooking to bring to room temperature. Preheat the oven to 220C/425F/Gas 7.

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 chicken is golden-brown and the meat is cooked and starting to come away from the bone. (The chicken is cooked if the juices run clear when the chicken is pierced at its thickest part.)

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 up the sticky bits from the bottom of the tin, until the sauce is thickened and sticky.

Pour the sauce over the chicken, scatter with coriander leaves and serve.