- 4 of each, free range chicken legs and thighs; skin on, bone in
- Juice of one lemon
- Olive oil
For the glaze:
- 3 Tbsp honey
- 2 Tbsp soy or teriyaki sauce
- 1 Tbsp grated ginger
- 3 cloves of garlic, crushed
- ½ tsp chilli flakes – adjust this amount to your palate
- 2 Tbsp crushed or chopped peanuts (I used pre-roasted and salted ones which I pounded roughly in the mortar and pestle)
- 3 spring onions finely sliced
- Pre-heat oven to 200C/400F
- Arrange chicken skin side up in a roasting tin.
- Squeeze over the lemon juice, drizzle over a little oil and season with salt and pepper.
- Roast in the oven for 35 minutes.
- While the chicken is roasting, place all the ingredients for the glaze in a small saucepan and heat gently. Let it come to a boil, then turn down the heat and let it bubble away for about 2 or 3 minutes, until it is thick and syrupy. It will froth up, so keep an eye on it and take it off the heat to let the bubbles subside if necessary. Take it off the heat and set aside.
- When the chicken has had 35 minutes in the oven, pour off the juices from the chicken into the saucepan with the glaze and boil down to reduce by half, for 3 or 4 minutes.
- Pour this evenly over the chicken and return to the oven for 10 minutes or so to finish cooking and set the glaze.
- Pile the chicken up in a serving dish, pour over the sauce from the roasting tin then strew with the chopped spring onions and crushed peanuts.
- Serve with a steaming bowlful of jasmine rice and a carrot and cucumber ribbon salad dressed with rice vinegar, sugar and sesame oil.
Source: Selma’s Table
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