Sticky Chicken with Pineapple Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 whole chicken cut into 8 pieces or 8 cuts of chicken with bone in and skin on
  • 1 large cucumber or 2 smaller lebanese cucumber, diced, seeds removed if too watery
  • ½ sweet fresh pineapple, diced, Rachel Khoo likes to keep the core in for crunch and so do I
  • ½ small red spanish onion thinly sliced
  • ¼ cup light soy sauce
  • 1 tablespoon fish sauce
  • 1 small chilli finely diced (I remove seeds ), optional
  • 3-4cm piece of ginger, grated
  • 1 large garlic clove, crushed
  • 1-2 tablespoons honey, to taste, I like it a bit sweeter
  • handful of fresh coriander, chopped
  • juice of a lime
  • sesame seeds to garnish
Instructions
  1. Pre heat oven to 180 degrees celcius
  2. In a large ovenproof dish, mix soy sauce, fish sauce, honey, ginger, garlic, chilli
  3. Add chicken pieces to marinade and coat, even putting some under the skin
  4. Place chicken in oven and roast for 35-40 minutes, basting every 10 minutes.  I crank up the heat to 200 degrees for the final 10 minutes to ensure a nice dark and crispy skin
  5. In a large serving dish, combine pineapple, cucumber, onion, coriander, pinch of salt and the lime juice and toss.
  6. Once the chicken is cooked, arrange on top of the salad, garnish with sesame seed and a few sprigs of coriander.
  7. Dig in!
Recipe by Dish and the Spoon at https://dishandthespoon.com/2014/03/05/fruit-salad/