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Glazed sticky pepper chicken
Serves 2-4 Starters and mains
Ingredients
- 1tbsp vegetable oil
- 600g bone-in, skin-on chicken thighs
- 2tbsp freshly cracked black pepper
- 125ml dark soy sauce
- 3 spring onions, roughly cut into rings
To serve
- salad, cooked noodles or rice
Method
Heat a 2–3 litre clay pot over a medium-high heat, add the oil and the chicken and fry for 5 minutes to brown and seal each side. Remove the chicken and discard all but ½tbsp of the oil.
Return the chicken to the pot, add the black pepper, soy sauce and 125ml water and stir to coat each piece well. Bring to the boil, then turn the heat down to medium-low, place a lid on the pot and simmer for 40 minutes, turning the chicken once during cooking.
Sprinkle with the chopped spring onions and serve hot with salad, noodles or rice.
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