A sweet and savoury peppered dish, fragrant with ginger and spices. Serve with cooked basmati rice and steamed Asian greens.
Serves: 4
INGREDIENTS
6 boneless, skin-off chicken thighs
1 spring onion, thinly sliced
Base
3 tablespoons maple syrup or brown sugar
1 large red onion, thinly sliced
3 cloves garlic, thinly sliced
1 teaspoon each cumin seeds and yellow mustard seeds
4cm piece fresh ginger, peeled, julienned
1 long red chilli, thinly sliced
2 tablespoons fish sauce
2 tablespoons apple cider vinegar
1 tablespoon tamari
1 teaspoon each sea salt and ground black pepper
METHOD
Equipment: 26cm ovenproof sauté pan.
Preheat the oven to 180°C fan bake.
Combine all the base ingredients in a large bowl. Add the chicken and turn to combine well.
Tip into the sauté pan and fold the thighs to make plump parcels, spooning some of the sauce over the top. Top with a grind of black pepper.
Bake for about 35 minutes, basting halfway through cooking, or until the chicken is fully cooked. Garnish with spring onions to serve.
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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.