Five Spice Roast Chicken Thighs (0.5 syns)

This lovely recipe works well with chicken drumstick or thighs. And if any of you have one of those halogen ovens – this cooks in no time (12 mins each side). This is about 2 syns per serving of 4 chicken pieces. Great for barbeques.

Course Dinner, Light Meal, Lunch, Snack

Cuisine Oriental

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 3 people

Ingredients

9 Chicken thighs or 18 chicken drumsticks de-skinned
2 tbsp honey
2 tsp five spice powder
2 tbsp light soy sauce
1 tbsp Shaohsing rice wine or dry sherry
2 tbsp grated ginger 2 frozen large cubes
3 garlic cloves 1 frozen large cube
1 tbsp groundnut oil

Method

Chicken pieces – cut off any excess bits of fat. Add cuts to the thighs/drumsticks for the marinade to seep through.
In a separate bowl, add and mix together all the other ingredients.
Add the chicken pieces to the mixed spice marinade and mix thoroughly.
Allow to sit for 20-30 minutes.
Place pieces on a wire rack and stick in the over (or halogen oven). Around 180 C or 160 if fan assisted.
Turn pieces after 12 mins (12 mins on each side)
Serve with steamed rice if you wish.

Recipe Notes

Please note: Frozen cubes of garlic or ginger can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm.