STICKY CHICKEN THIGHS WITH NOODLE SALAD

Bord Bia has a range of recipes to help you rustle up chicken dishes with a twist. The fresh flavours in this salad are the perfect match for the sticky chicken. See bordbia.ie for more.

SERVES 4

8 chicken thighs, bone-in and skin on, trimmed

80ml honey

40ml soy sauce

100ml water

2 garlic cloves, peeled and chopped

3cm piece ginger, peeled and grated

Salt and freshly ground black pepper

METHOD

H Preheat the oven Gas Mark 3, 170°C (325°F). To prepare the marinade: In a large bowl mix together the honey, soy, water, garlic, ginger and a little black pepper. Add the chicken and mix well.

H Line a roasting tin with baking parchment then place the chicken thighs in the roasting tin in a single layer. Place the roasting tin in the preheated oven and cook for 45-50 minutes. Baste the chicken a few times while cooking. For the last 15 minutes increase the heat to Gas Mark 5, 190°C (375°F). When the

2 tbsp sesame seeds, toasted lightly in a dry frying pan

NOODLE SALAD

200g medium noodles

Zest and juice of 1 lime

1 red chilli, thinly sliced 4 scallions, finely sliced

75g sugar snap peas, thinly sliced length ways

Handful of coriander leaves, roughly chopped

chicken is cooked remove the roasting tin from the oven, place the chicken on a serving dish and sprinkle over half the sesame seeds. Reserve the cooking liquid.

H To make the salad: Cook the noodles as per the packet instructions. Drain and place in a bowl. Stir through 2 tablespoons of the chicken cooking liquid, the lime zest and juice, red chilli, scallions, sugar snap peas, the reserved sesame seeds and the coriander leaves. Mix well, taste and season.

H Serve the chicken along with the noodle salad.