Thai Sticky Chicken

• 3 lbs chicken, drumsticks and thighs
• 2 red chili peppers, seeds removed and chopped
• 1 tablespoon gingerroot, roughly chopped
• 5 garlic cloves, roughly chopped
• 1 stick lemongrass, outer skin discarded, roughly chopped
• 12 ounce cilantro (stalks and leaves)
• 2 tablespoons dark brown sugar
• 2 limes, juice only
• 3 tablespoons fish sauce (nam pla)

1. Using a sharp knife, cut slashes in the chicken drumsticks and thighs and place them in a wide bowl or large food bag.
2. Place the remaining ingredients in a food processor and blend to a rough paste.
3. Alternatively, pound the chilies, ginger, garlic, lemon grass and cilantro using a pestle and mortar and then stir in the sugar, lime juice and fish sauce and pour over the chicken, tossing to coat.
4. Cover the bowl with plastic wrap or seal the bag and leave to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally.
5. Preheat the oven to 425F
6. Remove the chicken from the fridge about 3040 minutes before cooking to bring to room temperature.
7. Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin.
8. Roast in the oven for 3540 minutes or until the meat is coming away from the bone.
9. Arrange the chicken pieces on a warm serving platter and place the roasting tin on a medium heat on the hob.
10. Pour in the reserved marinade and bring to the boil.
11. Reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scraping the sticky bits from the bottom, until thickened and sticky.
12. Pour the sauce over the chicken, scatter with cilantro leaves and serve.

chicken, red chili peppers, gingerroot, garlic, outer, cilantro, brown sugar, only, fish sauce

Taken from www.food.com/recipe/thai-sticky-chicken-392412 (may not work)