Roasted five-spice chicken thighs

• porsi: Serves 4

Bahan-bahan

4 tbsp soy sauce

2 tbsp honey

1 tbsp rice vinegar

1 tsp Chinese five spice

1 red chilli, deseeded and finely chopped

3cm piece of fresh ginger, grated

4 garlic cloves, crushed

1/2 tsp chilli powder

Black pepper

4 chicken thighs, bone-in and skin on

1-2 tbsp sesame seeds

3 spring onions, chopped

To serve:

Rice

Petunjuk

1. Preheat the oven to 190C/170C fan/gas mark 5.

2 In a large bowl, mix together the SOY sauce, honey, vinegar, five spice, chilli, ginger, garlic, chilli powder and some black pepper. Set aside.

3 Add the chicken thighs and turn to coat. Marinate for at least 30 minutes.

4 Remove the chicken from the marinade and place in a lightly oiled baking dish, skin- side up. Pour the remaining marinade over the chicken and sprinkle the sesame seeds over the top. Bake for 35-40 minutes until cooked throughout.

5 Remove from the oven and rest for 8-10 minutes. Top with the chopped spring onions and serve with rice, drizzled with the sauce from the baking tray.

Catatan

Anne-Marie "This recipe was really easy to follow and most of the ingredients are store cupboard essentials. I made the marinade and let the meat soak in it overnight. The chicken was really tender and full of flavour and the honey gave the skin a little stickiness, which was lovely. The dish had a really fresh taste and the most wonderful aromatic smell. I served the roasted five spice chicken thighs on a bed of rice, and my husband, Ray, loved it! He said they were great during Euro 2016 — they realty hit the back of the net! This is definitely a recipe I will make again. It's a really summery dish, perfect for having guests over for casual dining with very little preparation.'