Indian Sticky Chicken

I saw a clip of Jamie Oliver cooking his “Sticky-Kicking chicken” online a week ago and just loved the teqnique he used for getting maximum flavour out of a humble little chicken thigh. Jamie rubs the thighs with Chinese 5-spice and then fries it in a hot pan until cooked and finally adds some sweet chilli sauce to the pan to create a delicious, sticky chicken. I loved this idea and decided to make it for dinner a few nights ago. The only problem was that I didn’t have any 5-spice in the house but decided to use a fragrant Garam Masala and honey instead.

This is a perfect family-style meal which I served with a mixed salad with lots of yellow tomatoes, radishes and feta cheese and some roasted red-skin baby potatoes. Ridiculously easy and absolutely delicious!

4 from 1 vote

Print

Indian Sticky Chicken

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Course: Chicken

Servings: 4

Author: Alida Ryder

Ingredients

• 8 boneless skinless chicken thighs
• 2 tablespoons Garam Masala
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 cup runny honey
• juice of 1 lemon

Instructions

1. On a sheet of baking paper, sprinkle the Garam Masala, paprika and salt and rub the chicken in the rub until its well covered.
2. Heat a non-stick pan and add a tablespoon of olive oil. Fry the chicken until golden brown and cooked through.
3. Add the honey and lemon juice and allow to caramelise for a minute.
4. Serve with salad and new potatoes.