Vietnamese Caramelised Chicken Thighs with Spicy Cabbage Salad

INGREDIENTS

• 3 tbsp dark brown sugar
• 8 small chicken thighs, skin on, bone in, trimmed of excess fat
• 6 garlic cloves, finely sliced
• 1 thumb sized piece of ginger, julienned
• 1 red chilli, finely sliced
• 3 tbsp fish sauce
• 2 tbsp apple cider vinegar
• Small handful coriander leaves
• 3 spring onion, finely sliced

For the Vietnamese salad:

• Juice of 1 lime
• 3 tbsp fish sauce
• 1 tsp dark brown sugar
• ½ head savoy cabbage, thinly sliced on mandolin
• 100g bean sprouts
• 6 spring onions, finely sliced
• 1 red chilli
• Small bunch each of coriander, thai basil & mint, leaves picked
• 100g of roasted peanuts, crushed in a pestle and mortar

DIRECTIONS

1. Preheat the oven to 160°C/140°C fan/320°F/Gas Mark 3.
2. Place a large high-sided, oven proof frying pan (snug enough to fit all the thighs without too much space) over a medium high heat. Add in the sugar and 3 tablespoons of water and cook for just a minute or so, swirling the pan occasionally until you are left with a dark caramel. Add in the chicken thighs (skin side down), garlic, chilli and ginger, turning to coat completely in the mixture.
3. Pour in 3 tablespoons more of water alongside the fish sauce and apple cider vinegar. Bring to a steady simmer. Place the pan in the oven to cook for 35-45 minutes or until the chicken is completely cooked through. Turn the chicken halfway through the cooking time to ensure it doesn’t stick. Remove from the heat and garnish with coriander and spring onion.
4. While the chicken cooks, prepare the salad. In a large mixing bowl, whisk together the lime juice, fish sauce and sugar until the sugar is dissolved.
5. Add the remaining ingredients and toss through until well combined.
6. Serve the chicken with the salad to the table and devour!