Roast Chicken Thigh Served with Asian Slaw
This crispy-skinned roast chicken thigh recipe with Asian slaw brings sweet-sour spice into your kitchen.
Ingredients
Method
1. In a pestle and mortar, pound together the green and black peppercorns, and the garlic. Roughly crush the mixture.
2. Then add the palm sugar and the chicken stock cube and continue to pound for a few seconds.
3. Stir in the soy sauce, fish sauce and lime juice. Set aside.
4. Score the skin side of the thighs to allow the marinade to penetrate. Pour the marinade over the thighs and mix well. Leave to marinate 4-6 hours or preferably overnight in the refrigerator. Do this in a freezer bag to be able to coat properly.
5. Bring to room temperature before cooking.
6. Pre-heat the oven on 180°C. Place the thighs onto a baking tray and put on the middle shelf of the oven. Roast for approximately 20-40 minutes until the skins go crisp and golden brown. Baste occasionally.
Serve with Asian Slaw
For the Asian Slaw:
1. First combine together all the slaw ingredients into a mixing bowl.
2. Make the dressing by adding all the ingredients into a clean jam jar. Close the jar with a lid and shake vigorously.
3. Pour the dressing over the slaw and combine thoroughly. Allow the mixture to macerate well. Just before serving add the honey roasted peanuts, mix well and transfer onto a serving platter.
A flavour-packed baked chicken thigh recipe with a fresh spicy crunch!
Spicy, sweet, and sharp all at once - these oven-roasted chicken thighs with a crunchy Asian slaw will quickly become a midweek family favourite.
The magic of this roast chicken thigh recipe begins with the marinade. Chicken thighs soak up a flavour bomb of green and black peppercorns, garlic, chicken stock and palm sugar, lifted by soy sauce, fish sauce and lime juice. The result? Juicy oven-roasted chicken thighs with a sticky, glossy finish and crackly skin.
Now for the slaw - crisp, colourful, and full of crunch that goes perfectly with this baked chicken thigh recipe. Cabbage, fennel, and carrots tossed with crushed honey-roasted peanuts or toasted sesame seeds for that extra nutty snap. Finally, a superstar dressing made with a punchy mix of fish sauce, sesame oil, palm sugar, grated galangal, lime zest and juice, with a bird’s eye chilli for a serious kick of heat.
Serve these flavour-packed oven-roasted chicken thighs with the sensational slaw, spoon over the pan juices to bolster the flavour, and serve with simply steamed jasmine rice for the perfect dish.
