Crispy baked chicken with tomato and chilli marmalade

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the tomato jam, peel the ginger and shallots and chop finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop very finely. Wash the tomatoes, dice coarsely. Crush 150 g sugar coarsely

2. 2

   Heat 2 tablespoons of oil in a saucepan. Sauté the ginger, shallots and chillies in it over medium heat until it begins to brown slightly. Deglaze with approx. 5 tbsp. water, add crushed palm sugar and dissolve at medium heat. When dissolved, raise the temperature and caramelise the sugar for 1-2 minutes

3. 3

   Add fresh, diced and strained tomatoes and fish sauce. Simmer at low heat for 20-30 minutes and reduce. Add vinegar. Season to taste with some palm sugar and possibly fish sauce and chilli powder

4. 4

   Heat 1 tablespoon of oil in a coated frying pan. Wash the meat, dab dry and salt from both sides. Place in the pan with the skin facing down. Fry over medium heat for 4-5 minutes until golden brown. Turn over and fry from the other side for about 1 minute. Place in an ovenproof dish and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 8 minutes. Let rest for 1-2 minutes, then cut into strips

5. 5

   Serve the chicken with tomato jam. Sprinkle coarsely chopped mint over it as desired. Served with: Jasmine rice

Nutrition Facts

KCAL
750 kcal

CARBS
64 g

FATS
34 g

PROTEINS
41 g