Thai Sticky Chicken

These sticky chicken pieces are a real treat. Enjoy the infusion of sweet, sour and salty flavours.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 120 Minutes Cooking Time 40 Minutes

1.3 kg chicken breast cubed
2 red chillies seeds removed and chopped
3 cm piece of root ginger roughly chopped
5 cloves garlic roughly chopped
1 stick of lemongrass outer skin discarded roughly chopped
15 g coriander (stalks and leaves) roughly torn plus a few extra leaves to serve
2 tablespoon soft light sugar
2 limes juice only
3 tablespoon fish sauce
With the exception of the chicken place all of the ingredients in a food processor and blend to a rough paste.
Place the chicken in a bowl and pour over the rough paste mix well.
Cover the bowl with cling film and leave to marinate in the fridge for a few hours or overnight if possible tossing occasionally.
Preheat the oven to 220C/gas 7.
Remove the chicken from the fridge about 30 minutes before cooking to bring to room temperature.
Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin.
Now roast in the oven for 40-45 minutes or until the meat is cooked.
Arrange the chicken pieces on a warm serving dish and place on a medium heat on the hob.
Pour in the reserved marinade and bring to the boil.
Serve with rice.