Crispy Roast Chicken With Tomato Chili Jam

• 3 tbsp oil
• 1 tbsp grated peeled fresh ginger
• 1 None large red chili, deseeded and finely chopped
• 2 None shallots, peeled and finely chopped
• 2/3 cup pulverized palm sugar (or packed light brown sugar), plus more to taste
• 1 lb tomatoes, diced
• 14 oz tomato puree
• 3 tbsp fish sauce
• 1 tbsp rice vinegar
• None None Chili powder, to taste
• 14 oz boneless, skin-on chicken thighs
• None None Fresh mint leaves, for garnish
• None None Cooked jasmine rice, to serve

1. Heat 2 tbsp oil in a saucepan and saute the ginger, chili, and shallots over a medium heat until beginning to brown. Add sugar and 5 tbsp water and simmer until the sugar has dissolved. Turn up the heat and cook for 1-2 mins, until caramelized.
2. Add the tomatoes, tomato puree, and fish sauce. Turn the heat to low and simmer for 20-30 mins, until reduced. Stir in the vinegar and season with salt, black pepper, sugar, and chili powder, to taste.
3. Preheat the oven to 325u0b0F. Heat 1 tbsp oil in a non-stick skillet. Season the chicken with salt and place skin-side down in the pan. Sear over medium heat for 4-5 mins, until golden brown. Flip and cook for 1 min on second side. Transfer to an ovenproof dish and bake for 8 mins.
4. Remove the chicken from the oven, allow to rest for 2 mins, then cut into strips. Serve with jasmine rice and the tomato jam, garnished with mint.

oil, ginger, red chili, shallots, sugar, tomatoes, tomato, fish sauce, rice vinegar, chili powder, chicken, mint, jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/28128 (may not work)