Ingredients
2 teaspoons Sichuan peppercorns
4 star anise
3 cinnamon sticks
45g fresh ginger, sliced
4 cloves garlic
1/4 cup (60ml) orange juice
1/4 cup (60ml) kecap manis (available from the Asian grocery section of the supermarket)
1/2 cup (125ml) soy sauce
Salt and pepper
10 chicken thighs, bone in and skin on
1 orange thinly sliced
1/4 cup (90g) honey
Method
Preheat oven to 220 degrees Celsius.
In a large bowl combine, Sichuan peppercorns, star anise, cinnamon, ginger, garlic, orange juice, kecap manis, soy sauce and salt and pepper, add chicken and toss to coat.
Let marinate for minimum 10 minutes.
In a roasting tray place the chicken skin side down in a single layer, pour over the marinade.
Cook for 15 minutes, turn chicken and add orange slices on top and pour over honey.
Cook for another 15 minutes until chicken is cooked, and is golden and sticky.
Serve with steamed rice and stir fried Asian greens.
Mamma Marmalade
No comments:
Post a Comment