Sticky Roasted Lemongrass and Chilli Chicken

Inspired by Donna Hay – an easy recipe that can be prepared in advance or straight away. Quick preparation, great flavours and very versatile. My niece was visiting for lunch on a humid Brisbane January weekend so this was perfect to serve with just-wilted bok choy and lots of crunchy cabbage and colourful vegetables.  A tropical fruit platter served for dessert hit the spot as a palate pleaser following the sticky flavours of this chicken recipe.  If you don’t have bone-in thigh fillets it also works well with skinless thigh fillets (will be less fatty which is good!) or drumsticks.

Preparation:       5 minutes for chicken  (Option:marinate in the fridge for a few hours if you like)

                           10 minutes for chopping vegatables

Cooking:           25 - 30 minutes for the chicken.  5 mins for bok choy. 

Ingredients

6 – 8 bone-in Chicken thigh fillets, skin on.   Or  use skinless thigh fillets  or  drumsticks

3 tablespoons very finely chopped lemongrass (white part) 

1 teaspoon dried chilli flakes    Option:  finely shredded fresh red chilli for garnish

1 tablespoon freshly grated Ginger

¼ cup Brown Sugar

¼ cup Fish Sauce

¼ cup Soy Sauce

Cubes of peeled sweet potato or pumpkin (sized as need to cook within the 25-30 min)

Drizzle of oil - peanut etc

Sesame seeds

Extra Low Salt soy sauce

Extra tablespoon brown sugar

Vegetables and noodles to accompany

Your choice of

Noodles

Sesame oil

Red onions finely sliced

Bok choy

Cabbage – finely shredded

Carrot, celery, capsicum – finely sliced

Other vegetables of your choice - snow peas, beans, halved cherry tomatoes etc

  

Method

Preheat oven to 200° C.

Use a large plastic freezer bag and combine the lemongrass, chilli flakes, ginger, sugar and sauces.  Moosh around to combine well.

Add the chicken pieces into the bag and push the mixture on to the chicken.

If you want, seal the bag and allow to marinate in fridge for a few hours.

Otherwise,

Place the chicken pieces in a shallow roasting pan. Don't pour the marinade into the pan or food will stew but not roast.

Scatter the cubes of sweet potato or pumpkin between the chicken pieces.

Brush some of the marinade over the chicken, drizzle a little oil over the veggies and sprinkle chicken pieces with a little sesame seeds.

Bake for 25 – 30 mins, turning regularly and basting til golden.

Gently boil (watch carefully or it will burn) the remaining marinade in a very small saucepan with the additional low salt soy sauce and brown sugar for at least 10 minutes as it has been in contact with raw chicken.  Add a spoon of water if necessary.  Do not burn. Simmer til thick and sticky.

In the meantime, prepare some noodles according to packet directions. Drain well.

Using a frypan, heat a little sesame oil and quickly cook the onion then add the bok choy until just wilted.

Remove from heat.

Toss the vegetables and noodles into a large serving platter.

Top with the cooked chicken pieces and cooked cubed vegetables.

Drizzle with the thick sauce.

Garnish with your choice of sliced shallots, shredded red chilli or finely sliced celery, coriander etc.

Enjoy!   Colleen