Rachel khoo's sticky malaysian chicken with pineapple salad

Indulge in the exotic flavors of Malaysia with this scrumptious sticky chicken salad featuring sweet pineapple. A perfect blend of tangy and savory!

Ingredients:

• 3 cloves garlic, peeled
• 1 1 1/4-inch piece ginger, peeled and coarsely chopped
• 1/3 cup cup runny honey
• 1/3 cup light soy sauce or tamari
• 1 red chile, with seeds
• 2 tablespoons sesame oil
• 2 tablespoons fish sauce
• 910g chicken drumsticks and thighs (4 of each)
• 1 tablespoon sesame seeds, toasted
• 1 cucumber
• 1/2 small pineapple
• 1 small red onion
• 1 lime, juiced
• 1 pinch Sea salt

Instructions:

1. Preheat the oven to 400° F. For the glaze: Combine all the ingredients except for the chicken in a food processor and blend until smooth. Place the chicken pieces in a large roasting pan, pour the glaze over them, and toss well to ensure they are coated evenly. Bake for 45 minutes, then take out of the oven and sprinkle with the toasted sesame seeds. 
2. To prepare the Malaysian salad: Cut the cucumber in half lengthwise, remove the seeds with a spoon, and discard them. Halve the cucumber again, slice diagonally, and place in a large bowl. Peel and dice the pineapple, then add it to the bowl. Thinly slice the onion after peeling it, and add it to the bowl along with lime juice. Adjust the salad's seasoning with salt right before serving it alongside the chicken. 

Summary:

• Calories: 5191 kcal
• Fat: 268 g
• Protein: 334 g
• Carbs: 377 g
• Potassium: 5799 mg
• Magnesium: 616 mg