SWEET THAI CHICKEN THIGHS
A cooking principle as much as a recipe – these chicken thighs are a dish developed and cultured whilst living with a good friend over a number of years. I have eaten countless variations of this dish but this remains my favourite.
4 Large Chicken Thighs, skin-on, boneless
4-5 Spring Onions
2 Garlic Cloves
1 Large Red Chilli
1 Thumb Sized Piece of Ginger
1 Large Bunch of Coriander
40g Plain Flour
1 tbsp Thai 7 Spice
1 tbsp Dark Soy Sauce
1/2 tbsp Peanut Oil
1 tbsp Runny Honey
Generous Pinch of Salt and Pepper
Ground Nut Oil
Sriracha chilli sauce
1. Preheat the oven to 160°C. Place a large frying pan over a medium-high heat with a generous splash of ground-nut oil. I like to use equal quantities of peanut, sesame and coconut oil.
2. Rub the Thai 7 Spice all over the chicken thighs, making sure to cover the whole thigh. Season the flour with salt and pepper and then dredge the thighs in the flour mixture.
3. Place the chicken thighs skin-side down in the pan for 3-4 minutes or until the skin is golden and beginning to crisp up. Turn the thighs and continue browning for a further 2-3 minutes. Remove the thighs from the heat and arrange on a baking tray skin-side up. Sealing the meat in this way will help to keep the thighs moist and delicious.
4. Combine the soy sauce and the peanut oil in the pan with the remaining cooking juices from the chicken thighs. This will deglaze the pan and retain the flavour from the thighs.
5. Roughly chop the chilli, ginger, garlic and half the spring onions and coriander. These ingredients should not be cut too finely. Scatter the chopped ingredients over the chicken thighs and pour on 2/3’s of the soy glaze. Cover the tray with foil and place in the oven.
6. Cook for 45 minutes.
7. Remove the thighs from the oven and take off the foil. Remove the chopped herbs from the chicken thighs. These ingredients have now done their job of imparting flavour and can now be discarded. Alternatively they can be finely diced and served with the thighs later as a garnish. Brush the thighs with the remaining soy glaze and return to the oven.
8. Cook for a further 15 minutes.
9. Remove the thighs from the oven.
10. Drizzle honey over the skin of the thighs and place under a hot grill for 3-4 minutes or until the skin is crisp. Pay close attention so as not to burn the skin.
11. Finely dice the remaining spring onions and coriander and scatter over the thighs to serve.