CHICKEN WITH CHILLI JAM

This recipe is a winner. Serve with rice and steamed vegetables.

Ingredients

8 boneless chicken thighs, skin on  

2 tbsp sweet soy sauce*

1 tbsp cooking oil*

 

For the Sauce

1 tsp fresh chilli slices

2 Tbsp Thai chilli paste/crab paste/shrimp paste*

4 cloves garlic, finely chopped

2 Tbsp brown sugar*

1 cup lemon juice*

1 Tbsp fish sauce*

 

To Garnish

5 kaffir lime leaves, finely sliced*

1 Tbsp coriander leaves*

 

*may not be included in your Riverside Market Box

 

Method

Score some cuts on the flesh side of the chicken fillets. Marinade with sweet soy sauce for at least one hour. 

Heat the cooking oil in a frying pan over high heat. Add the chicken fillets with skin side down. Cook until golden brown, about five minutes. Turn the chicken over and cook for another three minutes. Take the chicken out and set aside. 

To make the sauce, place the same pan back onto a medium heat. Add chilli, stir and then add the rest of the sauce ingredients, stirring until the sauce just turns sticky.  

Quickly return the cooked chicken back into the sauce. Simmer for eight minutes or until the chicken is cooked through. Sprinkle over the kaffir lime and coriander leaves.