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THAI STICKY CHICKEN AND RIBS

Serves 6: Prep 30 mins plus marinating:

  • 3 small green chillies, chopped
  • small bunch coriander with stems, stems chopped and leaves used for the dipping sauce
  • 3 garlic cloves, chopped
  • 3cm/11/4in piece ginger, chopped
  • 1 tsp ground tumeric
  • 2 tablespoons soy sauce
  • 4 tablespoons fish sauce
  • 8 tablespoons palm or soft brown sugar
  • 2 tablespoons clear honey
  • 4 chicken thighs, skin on
  • 2 slabs pork loin ribs, about 1kg/2lb 4oz
  • steamed rice, to serve

CHILLI-LIME SAUCE

  • 200g/7oz caster sugar
  • 1 garlic clove, finely chopped
  • 3 tablespoons white vinegar (rice or wine)
  • juice 1 lime
  • 1 tablespoon fish sauce
  • 1 red bird’s eye chilli, finely chopped
  • handful coriander leaves (from coriander in the marinade), chopped

To make the marinade, put the chillies coriander stalks, garlic, ginger, turmeric, 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 the bone (so one side keeps the bone). Put all the chicken and ribs 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 hours).

Make the sauce. Put the sugar in a pan with 250mls water, bring to the boil, simmer for a few minutes to make a sugar syrup, then stir in garlic, vinegar, lime juice, fish sauce and chilli. Cool, then stir in coriander. Will keep for 24 hours in the fridge.

Heat oven to 160C/140C fan/Gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hour. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 minutes or so until the chicken is cooked through. By now the surface of the ribs and 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.

Cut the ribs into sections and pile onto a platter with the chicken, drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.

This recipe is from the BBC Good Food Magazine June 2011 issue.


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