Try something different for dinner this week and make this tasty Chilli Jam Chicken with Nam Pla Rice from Donal's meals in Minutes.
Preheat the oven to 220C/200C fan/gas mark 7. In a large dish, whisk together the rapeseed oil, fish sauce and rice wine along with the ginger and garlic.
Add the chicken thighs to the dish. Toss to coat. At this point, you can cover the dish with cling wrap and place in the fridge to marinate for a few hours, or you cook them straight away.
Place the marinated chicken thighs in a large roasting tray, leaving about 2.5cm between the thighs to allow them space to crisp up. Cook for 35 minutes until crispy, then take out of the oven and use a pastry brush to brush each thigh with chilli sauce until they are all coated.
Place back in the oven to cook for a further 10 minutes or until cooked all the way through.
Place a frying pan over a medium high heat and add a drop of oil. Fry the shallots, lemongrass and chilli for 2 minutes or until aromatic. Add in the cooled basmati rice and season with fish sauce and lime juice. Fry for 2-3 minutes until warmed through.
Serve the rice in flat bowls with the chilli chicken thighs and cashew nuts.
Garnish with sliced spring onions & Cashew Nuts.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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