STICKY CHILLI CHICKEN - Serves 6
3 Syns per serving
6 skinless chicken thighs or breasts
3 tbsp. Discovery chipotle paste - 2.5 Syns
3 tsp. ground coriander
2 tbsp. olive oil - 12 Syns (sorry, it doesn't work anywhere near as well with Frylight)
Juice of 1 lime
2 onions, each cut into 8 wedges
6 cloves of garlic, bashed flat
1 mild red chilli, deseeded and finely chopped
1 tbsp. muscovado sugar - 3 Syns
200 ml chicken stock
Heat the oven to 200C/Gas 6.
Put the chicken into a plastic food bag with 2 tbsp. of the chipotle paste, the ground coriander, 1 tbsp. of the oil, a squeeze of lime juice and a grinding of black pepper.
Marinate for at least 30 minutes but, much better, overnight.
Tip into a roasting tin, scatter the onion over, drizzle with the remainder of the oil, then roast for 1 hour, until the chicken is turning golden.
After 30 minutes, tuck the garlic in around the chicken.
Lift the chicken and onions out of the tin and onto a warmed plate.
Turn the oven to Low and keep the chicken warm, uncovered.
Place the tin on the top of the hob, spoon off any excess fat, then add most of the chilli and fry for 2 mins until fragrant.
Stir in the sugar and remaining chipotle paste, then add the stock and bubble down for about 5 mins, until you have a sticky sauce.
Season with salt and pepper and another squeeze of lime juice.
To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli.
Lovely served with rice salad.