Recipe Reveal : Sticky Caramel, Black Pepper and Ginger Chicken From Dish Fast

A sweet and savoury peppered dish, fragrant with ginger and spices. Serve with cooked basmati rice and steamed Asian greens.


  • 6 boneless, skin-off chicken thighs
  • 1 spring onion, thinly sliced


  • 3 tablespoons maple syrup or brown sugar
  • 1 large red onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon each cumin seeds and yellow mustard seeds
  • 4cm piece fresh ginger, peeled, julienned
  • 1 long red chilli, thinly sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon tamari
  • 1 teaspoon each sea salt and ground black pepper

Preheat the oven to 180°C fan bake.

Combine all the base ingredients in a large bowl. Add the chicken and turn to combine well.

Tip into a 26cm ovenproof sauté pan and fold the thighs to make plump parcels, spooning some of the sauce over the top. Top with a grind of black pepper.

Bake for about 35 minutes, basting halfway through cooking, or until the chicken is fully cooked. Garnish with spring onions to serve.

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