Quick Thai Chicken with Tomato Chilli Jam
This is another of those brilliantly quick and unauthentic routes to big flavour. I love it because it could hardly be faster to prepare and cook, smells and tastes wonderful and it looks irresistibly glossy with those lovely dark crusty bits we all love. It's best served with the chilli jam which is also speedy and can be prepared up to two weeks in advance if kept in the fridge.
6 boneless, skinless chicken thigh fillets Marinade:
2 tbsps. sesame oil
1 tbsp. maple syrup
1 tbsp. Thai fish sauce
Half tsp. chilli paste (from a tube)
4 cloves garlic, grated
Handful fresh coriander, chopped
Trim any unattractive bits away from the thigh fillets and carefully bash any thick parts with something heavy to flatten the thighs out a bit
Put all the marinade ingredients into a bowl and mix together
Add the chicken to the marinade and push it around a bit so that it's well covered.
Leave to absorb the flavours for an hour or so, even over night if possible, but it will still taste good even if you cook it straight away
Heat a griddle pan or frying pan and cook for 6 minutes or so each side until it is cooked through; the chicken should be beginning to shine and char.
Small pieces of Quick Thai Chicken pierced with a stick make delicious canapés and the chilli jam would be the perfect dip.
The chicken is best freshly cooked, rather than re-heated.
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