Friday, March 19, 2010

Sticky Chicken Thighs

I have found another great recipe for fish sauce, and thankfully it's a chicken recipe. As you can see, the level of fish sauce in the bottle is slowly going down from when I bought it, but I can't get enough of that flavor.

The original recipe in the Everyday Food was for chicken wings, but I wanted to use up these chicken thighs, so I gave it a try.

Sticky Chicken Thighs
recipe adapted from Everyday Food through Martha And Me

3/4 cup packed light brown sugar
1/4 cup fish sauce
1/4 cup fresh lime or lemon juice (I used one of my gagillion limes)
2 tablespoons soy sauce
1 inch piece fresh ginger, peeled and smashed (I used 1/2 tsp dried)

Preheat oven to 300 degrees. In a 9 x 13 inch baking dish, whisk together brown sugar, fish sauce, lime juice, and soy sauce until sugar dissolves, 2 minutes. Layer chicken in the pan in a single layer, then cover with sauce.

Bake 1 hour. Increase heat to 450 degrees and bake until sauce is reduced and chicken is glazed 30 to 35 minutes more, turning chicken occasionally.

The verdict?
The sauce had a great tang of flavor, but oh the mess. I lined the pan with foil, but the sauce got under a crack or through a tiny tear and it was a burnt-on mess. The chicken was inhaled at dinner, but the aftermath in that pan lasted for a few days. I would make this recipe again, but in a disposable foil pan.

I am sharing this recipe at The Grocery Cart Challenge Recipe Swap.

Easy Cooking | Simple Cooking 

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