This is a great make ahead, no fuss dish that works beautifully if you're entertaining. You can do pretty much everything in advance and then just toss it in the oven 20 mins before you are ready to eat. It looks like it's far more effort than it is (never a bad thing in my books).
Ingredients
For the marinade
1/3 cup sweet chilli. sauce
1/3 cup pomegranate juice
1/4 cup soy sauce
2 tablespoons of grated ginger
2 cloves of garlic, minced or chopped
500g chicken thighs (about 4 thighs)
Spring onions, sliced
1 red chilli, finely sliced
1/2 red onion, finely sliced
Coriander
Method
Put the marinade ingredients (sweet chilli sauce, pomegranate juice, soy sauce, ginger and garlic) into a bowl and mix to combine. Put half aside (this will go over the top of the chicken later). Add the chicken to the remaining marinade and mix until well coated. Put the marinated chicken into the refrigerator to marinate for at least 2 hours, ideally overnight.
Once the chicken has marinated, preheat the oven to 200 degrees Celsius. Put the chicken onto an oven tray and bake for 20-25 mins or until cooked through.
While the chicken is cooking, take the marinade you put aside earlier and pour into a small saucepan. Cook for 5-10 minutes over a medium-high heat, until reduced and sticky. It should coat the back of your spoon and look glossy and thick. Put aside until the chicken is done.
Once the chicken is cooked, cover with aluminium foil for 5-10 mins to let it rest. When ready to serve, put on a plate and drizzle the reduced sauce over the top. Garnish with finely sliced spring onions, chilli, red onion and coriander.
Serve with rice or with a crisp fresh salad.
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