This dish somewhat sums up some of my favourite ingredients and flavours. This marinade is so simple and delicous that you’ll certainly do a take two to serve your friends at a dinner party.
- 4 chicken thighs
- 2 whopping tbsp of hoisin sauce
- 1 tbsp of brown sugar
- 2-3 tbsp honey
- 1/4 cup of dark soy sauce
- pepper for seasoning
For the MASH:
- 4 medium sized potatoes (peeled)
- 3-4 cloves of garlic
- 3 tbsp olive oil
- 75gm butter
- 1/2 cup milk
- 25gm butter (reserved for the end)
- Clean the chicken and pat dry with kitchen paper.
- Combine all the ingredients for the marinade. (As this is a savoury dish, the amount is more of a guideline, it doesn’t have to be perfect measurements.)
- Reserve half the marinade and put it into a saucepot. The rest, slather it on the chicken and leave to rest for ten minutes, and if possible, longer. Meanwhile, preheat the oven to 160 degrees Celsius.
- Put the saucepot that has the marinade over on the stove, and on low heat, cook. Make sure to stir so it doesn’t burn on the bottom. Cook until it thickens into a syrup-like texture. Reserve half for basting and the other, let cool and keep.
- Pop the chicken in the oven and cook for thirty minutes. After the thirty minutes are up, change the temperature to 200 degrees for ten minutes. (NOTE: Sometimes the oven can effect the cooking process, therefore, best check your oven’s manual to see what is best according to your appliance.) When it’s done cooking, turn off the oven and keep the chicken inside to keep it warm/hot before plating and serving.
- While your chicken is cooking, cook the garlic in the olive oil and low heat. When it starts to brown, turn the fire off an
- Boil the potatoes with salt until it softens.
- Drain most of the water away, reserving a few tbsp left in the pot with the potatoes.
- Add the milk, butter and garlic. Mash them potatoes! When the mash has been smashed and is fluffy and silky, add the reserved butter. (This will give an extra oh-my-god umph to your potatoes.)
- Saute mushrooms or vegetables of your choosing with butter.
- Plate and serve.
Chicken thighs can be substituted for chicken breasts for those who wish to consume white meat rather than dark, or a whole chicken can be used as well though take note in longer cooking times!