A super-easy dish, with a sauce that’s tart, sweet and rich.
Serves: 4
INGREDIENTS
¾ cup coconut cream
3 tablespoons lime juice
2 cloves garlic, crushed
2 tablespoons each sambal oelek and brown sugar
1 tablespoon vegetable oil and grated fresh ginger
1 teaspoon sea salt
6 boneless, skinless chicken thighs
To serve
coriander and lime wedges
METHOD
Preheat the oven to 180C fan bake.
Combine all the ingredients, except the chicken, in a bowl. Add the chicken and turn to coat well. Tip into a large shallow baking dish or ovenproof sauté pan and fold the thighs in half to make plump parcels.
Bake for 35-40 minutes, or until the chicken is fully cooked through and the sauce is reduced and golden.
To serve: Top with coriander and lime wedges.
Change-outs: Small chicken drumsticks with a couple of deep slashes made in the thickest part of the meat.
Watch the video below for a step by step guide to this recipe.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.