This sweet and spicy chicken is juicy and flavorful. The veggies and spices make a tasty sauce for the chicken and rice.
Red, orange, yellow and golden hues give this tender chicken an attractive presentation. Healthy spices such as turmeric combined with
the natural sweetness of honey are part of this dish which can easily become a favorite.
Preparation
- Clean chicken well. Drain. Set aside in a bowl.
- Clean and peel garlic.
- Clean and chop coriander roots.
Directions
- In a mortar, pound black peppercorns. Add garlic and pound. Then add coriander roots. Pound them until you get
a paste.
- In the bowl of chicken, add honey, sugar, fish sauce, soy sauce, turmeric powder and paste from step 1. Rub and massage
chicken well. You can use a fork to make some holes in the chicken so that the marinade seeps in. Cover the bowl. Marinate for at least
6 hours. Overnight is better.
- Preheat oven to 350F. Transfer marinated chicken into an ovenproof pan. Cover with tin foil to prevent burning. Bake until
cooked. It may take up to 1 hour. Check after 30 minutes and flip the chicken.
- To brown the chicken skin (optional), remove the tin foil and bake for another 10-15 minutes.
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Before Cooking
- Serving size: 3-4 persons.
- It is better to marinate the chicken overnight if possible.
- Chicken legs and/or thighs can be used in this dish.
- There is no time limit set for how long to bake chicken. It depends on what part of the chicken, the size of the
meat or how cold the meat starts, so be patient and check from time to time.
- Grilling is an alternative option to baking for this dish.
- To test if the chicken is cooked, poke with a fork on the thickest part of the meat all the way to the middle of the
piece. Pull out the fork. If pink juice comes out from the holes, it is not cooked. If juice is clear, chicken is cooked.
- 3/4 cup of chopped coriander leaves and stems can be substituted for coriander roots.
Ingredients
5-7 Chicken thighs
1/2 cup Garlic
5-7 Coriander roots
2 teaspoons Turmeric powder
2 teaspoons Honey
1 teaspoon Black peppercorns
2 teaspoons Sugar
1 1/2 tablespoons Fish sauce
2 tablespoons Thai light soy sauce
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