Course: Main Course
Cooking Time: 40 mins
- 8 boneless chicken thighs
- 1 x 330ml can cola
- 60ml soy sauce
- 2 tbsp five spice powder
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 onion, finely chopped
- 4 cloves garlic, peeled and chopped
- Salt and pepper
Serves four. Preheat an oven to 200 degrees/gas 6. Put the chicken into a gratin dish. Mix all the other ingredients together and pour over the chicken. Bake for about 30-40 minutes.
The chicken should be nice and crispy and the sauce reduced a little. If you feel it’s drying up too much, then cover it with tin foil or add a couple of tablespoons of water during cooking.
I was apprehensive that this was going to make the pan so sticky that I lined the gratin dish with parchment paper. This meant things didn’t reduce and get as sticky as possible, but it did save on the washing up. This is devilishly moreish.
Food cooked and styled by Domini Kemp and Gillian Fallon