Charred chicken thighs with fish sauce, lime & chilli caramel dressing

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Charred chicken thighs with fish sauce, lime & chilli caramel dressing

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Nutrition: Per serving

kcal401
fat20g
saturates4g
carbs29g
sugars27g
fibre1g
protein26g
salt3.95g

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Method

step 1

Put the chicken thighs in a large bowl. Pour in the oil, then scatter over the turmeric, chilli powder, garlic and 2 tbsp fish sauce. Season, then mix well with your hands. Marinate in the fridge for 1 hr.
step 2

Heat the oven to 200C/180C fan/gas 6. Put a large frying pan on a high heat. Once the pan is very hot, lower the chicken in, skin-side down. Cook for 6-7 mins until golden and starting to char. Flip and cook on the other side for a few minutes, then transfer to a tray and put in the oven for 15 mins.
step 3

Meanwhile, put the caster sugar in a medium saucepan on a low heat, gently swirling the pan to melt around the edges. Once it’s a deep amber colour, toss in the chillies, lemongrass and ginger, stirring well, then take off the heat and pour in the lime juice and remaining 3 tbsp fish sauce. Return to the heat to melt any hardened sugar.
step 4

Once the chicken is cooked, pour any cooking juices into the dressing. Arrange the chicken on a platter, spoon over the dressing and scatter over the spring onions, lime zest and mint leaves and serve with rice.