Honey Roasted Chicken Thighs with Torch Ginger Sambal

  1. Home
  2. Never Go Hangry
  3. Honey Roasted Chicken Thighs with Torch Ginger Sambal
Honey Roasted Chicken Thighs With Torch Ginger Sambal

I was craving for Indonesian Ayam Panggang, and had to come up for a gluten-free version. So by bye sweet soy sauce, hello Javanese coconut sugar and honey.

INGREDIENTS
For Roast Chicken:
Boneless Chicken Thighs, 500 gram
Shallots
Garlic
Coriander Powder
Bay Leaves
Turmeric
Lemongrass
Lime Water, and for garnish
Olive Oil
Salt and Pepper
Honey, for roasting, 2 tbsp
Butter, for roasting and lining the tin, 3-4 tbsp

For Sambal / Chili Paste:
Torch Ginger, 1 bud, cut and chopped
Garlic, 8-10 cloves, chopped
Thai Red Chilli, 4 pcs, chopped
Big Red Chili, 2 pcs, cut
Ginger, crushed, 1 tsp
Coconut Sugar, 1 tsp
Salt

DIRECTIONS
For Roast Chicken:
Prepare chicken thighs in a bowl, squeeze lime all-over it, sprinkle with salt and pepper.
Place all herbs and spices in a food processor, and blend.
Pre-heat oven at 200°C/390°F.
Heat a generous amount of olive oil on a fry pan, add herbs and spices paste,
stir until fragrant but not brown.
Add chicken to the pan, fry on both sides for around 7 minutes each,
adding coconut sugar on both sides while frying.
Remove chicken from pan, drain.
Moist a roasting tin with butter. Arrange chicken, spread more butter on top.
Drizzle honey on chicken, roast for 30 minutes.

For the Torch Ginger Sambal:
Put everything in a food processor or grind in a mortar, sauté and serve.

Previous Post
Roasted Purple Sweet Potato Fries with Avocado Dip
Next Post
Chili con Carne

Get In Touch

More Never to Hangry

Menu