Chicken with Sesame and Mint (4)

A chicken dish from Nigel Slater which can be served warm or at room temperature.

Chicken with Sesame and Mint (4)
Print Recipe
Chicken with Sesame and Mint (4)
Print Recipe
  1. Set the oven at 200C/gas mark 6. Put the thighs into a roasting tin, rub them generously with olive oil, season with salt and pepper and roast for 45 minutes or until the skin is crisp and the thighs’ juices run clear when pierced with a skewer.
  2. Peel the ginger and slice into matchsticks. Halve the chillies lengthways, de-seed if you wish, then slice finely. Peel and finely slice the garlic.
  3. Take the chicken from the oven, remove from the tin, then leave to rest for 10 minutes before tearing the flesh from the bones in large pieces and dropping them into a mixing bowl. Place the cooking juices in the tin over a moderate heat, add the ginger and garlic and let them colour to a warm, nutty brown. Add the sliced chilli for the last minute or so, then remove all from the heat.
  4. Stir the sesame oil into the ginger and chilli dressing, the Thai fish sauce and the rice wine vinegar. Squeeze the limes, stir the juice into the dressing then check the seasoning.
  5. In a dry, shallow pan, toast the sesame seeds until golden then add them to the dressing. Roughly tear the mint and coriander leaves and mix them with the chicken, then carefully fold together the chicken and the ginger dressing.
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