small bunch coriander with stems, stems chopped and leaves used for the dipping sauce

3cm/1 ¼ inch piece ginger, chopped

1 tsp ground turmeric

2 tbsp gluten free soy sauce

4 tbsp fish sauce

8 tbsp palm or soft brown sugar

2 tbsp golden syrup

4 chicken thighs, skin on

steamed rice, to serve

Chili-lime sauce

200g caster sugar

3 tbsp white vinegar (rice or wine)

juice 1 lime

1 tbsp fish sauce

1 red bird's-eye chili, finely sliced

handful coriander leaves (from coriander in the marinade), chopped


To make the marinade, put the coriander stalks, ginger, turmeric, gluten free soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste. Cut each chicken thigh into 2 pieces down the side of bone (so one side keeps the bone). Put all the chicken in a ceramic dish or suitable plastic container and pour over the marinade.

Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hrs). Make the sauce. Put the sugar in a pan with 250ml water, bring to the boil, simmer for a few mins to make a sugar syrup, then stir in vinegar, lime juice, fish sauce and chili. Cool, then stir in coriander. Will keep for 24 hrs in the fridge.

Heat oven to 200C/180C fan/gas 6. Add the chicken and cook, uncovered, for 20 mins or so until the chicken is cooked through. By now the surface of the chicken should be quite brown and the marinade slightly sticky; if it isn’t, put the lot under the grill – but keep an eye on it. Serve on a platter, then drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.

Recipe adapted from: Good Food

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