Filipino chicken recipe
My mum calls this "any way chicken" because you can make the chicken any way: I like cooking it in the oven (so I can forget about it); my mum likes to make it on the hob (to keep more of the sauce); and my boyfriend Henry likes grilling it on the barbecue (so it’s smoky and crispy). However you do it, I recommend making extra so that you can shred it into soups, wraps, noodles and salads later in the week.
Tip: If you have time to marinate the chicken in the sauce overnight, go for it, but I often forget and just cook it straight away.
Ingredients
- 4 large chicken thighs, skin on and bone in
- 1 pinch sea salt and black pepper
- 2 spring onions, finely sliced at an angle, to serve
- 3 garlic cloves, finely chopped
- 4 tbsp apple cider vinegar
- 2 tbsp tamari or soy sauce
- 2 tsp fish sauce
- 2 tbsp (coconut) sugar or maple syrup
- 2 star anise
- 0.2 tsp chilli flakes (or to taste)
- 1 big handful of fresh coriander
- 100 g cherry tomatoes, quartered
- 100 g peeled ripe mango, pineapple or stone fruit, diced
- 2 cm fresh ginger, finely grated
- 0.5 garlic clove, finely grated
- 1 jalapeño or other chilli, deseeded and diced
- 1.5 limes (juice only)
- 4 spring onions or 1 small red onion, finely diced
- 2 tbsp extra-virgin olive oil
- 1 tbsp dash of hot sauce (optional)
Details
- Cuisine: Filipino
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the oven to 240°C/220°C fan/475°F/gas mark 9. If using a barbecue, get it going now.
- Mix all the sauce ingredients together. Place the chicken thighs in an ovenproof dish big enough to arrange the pieces about 2cm apart (but not so big that you lose all the sauce as it cooks off in the oven), then add the sauce, coating each piece of chicken well in the mixture and leave for a few minutes, if you like.
- Place the chicken thighs skin-side up in the dish, sprinkle a little salt and pepper over each one and roast for 25 minutes or until well cooked and the juices run clear when pierced with a knife.
- Meanwhile, make the salsa. Roughly chop the leaves of the coriander and finely chop the stalks, then add to a serving bowl with all the other ingredients, mix together well and leave to sit for 20 minutes (while the chicken is cooking).
- Serve the chicken scattered with the spring onions and with the salsa on the side.
Extraced from Feel Good by Melissa Hemsley (Ebury Press, £22). Photography by Lizzie Mayson.
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