Honey & soy chicken

Delight your taste buds with this tantalizing Honey & Soy Chicken salad. A fusion of sweet honey and savory soy will leave you craving for more!

Ingredients:

• 8 skin-on chicken thighs (about 1kg)
• 4 tbsp honey
• 4 tbsp dark soy sauce
• 4 tbsp lemon juice
• 4 tbsp tomato ketchup
• 30g ginger, peeled and finely grated
• 4 garlic cloves, crushed
• ½ tsp red chilli flakes
• 2 tsp fennel seeds, toasted and ground using a pestle and mortar or spice grinder
• 1 tbsp sunflower oil
• spring onions, rice and salad or greens, to serve

Instructions:

1. Make two shallow cuts on the skin of the chicken thighs using a sharp knife, season with salt and pepper, and place them in a bowl.
2. Combine honey, soy sauce, lemon juice, ketchup, ginger, minced garlic, red pepper flakes, and fennel seeds. Pour the mixture over the chicken, ensuring each piece is well coated. Cover and let it marinate in the refrigerator for at least 2-3 hours, or preferably overnight.
3. Preheat the oven to 200C/180C fan/gas 6. Cover a large roasting tin with aluminum foil and place it in the oven to preheat for 10 minutes. Remove the chicken thighs from the marinade, saving the excess sauce in the bowl. Arrange the chicken pieces in a single layer in the heated tin. Drizzle with oil and roast for 10 minutes.
4. In a small saucepan, pour the extra marinade and bring it to a boil over medium-low heat, stirring frequently. Simmer for 7-10 minutes until the mixture thickens and becomes syrupy.
5. Take out the chicken from the oven and carefully transfer any drippings from the tin into the saucepan with the thickened sauce. Cook for an additional 5 minutes until the sauce reaches a thick, creamy consistency.
6. Pour the sauce over the chicken and place the roasting tin back in the oven for another 10-15 minutes, or until the chicken thighs are sticky, tender, and the juices run clear. If desired, slice spring onions lengthwise and curl them with a knife, then sprinkle over the chicken. Serve warm or at room temperature with rice and salad or steamed vegetables.

Summary:

• Calories: 2097 kcal
• Fat: 131 g
• Protein: 124 g
• Carbs: 109 g
• Potassium: 2262 mg
• Magnesium: 220 mg