Thai Sticky Chicken

1. 1

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

2. 2

   Place the remaining ingredients in a food processor and blend to a rough paste.

3. 3

   Alternatively, pound the chilies, ginger, garlic, lemon grass and cilantro using a pestle and mortar and then stir in the sugar, lime juice and fish sauce and pour over the chicken, tossing to coat.

4. 4

   Cover the bowl with plastic wrap or seal the bag and leave to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally.

5. 5

   Preheat the oven to 425F

6. 6

   Remove the chicken from the fridge about 3040 minutes before cooking to bring to room temperature.

7. 7

   Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin.

8. 8

   Roast in the oven for 3540 minutes or until the meat is coming away from the bone.

9. 9

   Arrange the chicken pieces on a warm serving platter and place the roasting tin on a medium heat on the hob.

10. 10

    Pour in the reserved marinade and bring to the boil.

11. 11

    Reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scraping the sticky bits from the bottom, until thickened and sticky.

12. 12

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

* Per serving · 4 servings · Values may vary.