Ingredients
- (serves 4-6)
- 50g butter
- 3 cloves garlic, peeled and sliced
- ground black pepper
- 1 tbsp sesame oil
- 3 tbsp tamari
- 1 tbsp honey or maple syrup
- 3 tbsp fish sauce
- small handful sesame seeds
- 8 chicken thigh fillets (legs will also do)
Preheat the oven to 200 degrees/gas 6. In a small saucepan over a medium heat, heat the butter and add the garlic, pepper, sesame oil, tamari, maple syrup (or honey) and fish sauce. Whisk well and pour over the chicken joints, which you will have placed in a roasting pan. As it cooks, what seems to be not enough sauce will first become quite liquidy and then, as the chicken continues to roast for 30 minutes or so, turn golden brown and sticky. If it doesn’t, then turn your oven up. About halfway through, turn the chicken over, sprinkle with the seeds and baste with the sauce. Serve with the pomegranate salad.
