Sticky Chicken Thighs with Soy and Ginger Sauce

Serves 10

Marinade:

225ml (8fl oz) soy sauce 3 tbsp sunflower oil 3 tbsp honey 3 tbsp rice wine or dry sherry 1 tbsp peeled and finely grated ginger 2 cloves garlic, crushed 1-2 chillies finely chopped

10 free range and organic chicken thighs

Accompaniment:

Cucumber wedges Spicy green salad (see recipe) Sweet chilli sauce Lime wedges

Mix all the ingredients for the marinade in a bowl or pie dish. Slash the skin of the chicken thighs. Put into a pie dish, cover with the marinade and turn well to coat. Cover and keep refrigerated for at least an hour or even overnight.

To serve: Preheat the oven to 180C/350F/gas mark 4. Drain the chicken pieces and save the marinade for basting. Arrange skin side up in a roasting tin. Season with salt and pepper.

Cook in the preheated oven for 30 minutes approximately and then baste every 10 minutes or so with some of the extra marinade.

Serve with cucumber wedges about 6cm (2½ inches) long and cut at an angle, spicy green salad, lime wedges and a bowl of sweet chilli sauce for dipping.

Spicy Green Salad

Sweet and sour dressing: 2 tbsp soft brown sugar 2 tbsp caster sugar 2 tbsp water 2 tbsp Nam pla (fish sauce) 2 tbsp freshly squeezed lime juice

1 handful fresh coriander leaves 1 handful flat parsley leaves ½ handful mint leaves 4 spring onions, white and green part, sliced at an angle 4 finely shredded kaffir lime leaves (optional) 1-2 large red chillies thinly sliced

Put the sugar and water into a saucepan and stir to dissolve. Continue to boil for 1-2 minutes, or until it becomes liquid. Remove from the heat and add the fish sauce and freshly squeezed lime juice.

Pour into a jam jar or small bowl.

Put the coriander, parsley and mint leaves into a bowl, add the sliced spring onions, shredded kaffir lime leaves and thinly sliced chilli. Just before serving toss with enough dressing to make the leaves glisten. Serve as soon as possible.