Tanned chicken with caramel dressing and clementine according to Ottolenghi

Cooking on fire has its own undeniable taste and a romantic wilderness that enchants us so much. You can also bring it home with this chicken. Sear the chicken thighs really well – this will add an intense flavor to the fresh taste of the dressing.

Preparation process

1. Carefully debone the thighs with poultry shears, leaving the skin intact. In a large bowl, mix the meat with the turmeric, chili flakes, fish sauce, oil and 1 teaspoon of salt. Leave to marinate for 1 hour at room temperature, or leave the meat in the refrigerator overnight. Then remove 45 minutes before baking.

2. Heat a large, deep, preferably cast iron skillet over medium-high and ensure the kitchen is ventilated. Place half of the chicken thighs, skin side down, in the hot pan. Place a pot about the same size as the pan on them and roast them for 6 to 8 minutes, or until the skin is golden brown and black. Remove the pot, place the meat on a plate and repeat with the remaining thighs. They can be baked faster, check after 5 minutes. Set the thighs aside and let the pan cool for another 5 to 10 minutes.

3. Cut the scallions diagonally. If necessary, skim the fat from the pan until only 1½ tablespoons remain. Heat on a medium level, pour the onion into the pan and coat with cooking tongs or tongs.

4. Spread the roasted meat with the skin over them, add the drained juice and 90 ml of water. Cook for 8 minutes or until meat is tender and cooked through. Transfer the meat to a cutting board and let it rest for 5 minutes. Then cut the thighs into 2 cm strips.

5. In the meantime, prepare the dressing. Peel the ginger and cut it into thin strips. Remove the seeds from the chili pepper and also cut it into strips. Heat a pan over medium heat. Then reduce the heat and pour the sugar into the pan. It should immediately begin to caramelize and turn golden around the edges. Swirl the pan and heat the sugar for 1½ to 2 minutes until it is completely melted and golden. Add the ginger and chili pepper and continue to stir gently for 45 seconds just to remove their overpowering flavor. Add vinegar, 3 tablespoons of lime juice and fish sauce. Stir and cook for 30 seconds, then remove the pan and let cool for 10 minutes.

6. Peel the clementines and cut them into 1 cm thick slices with a serrated knife. Break them up carefully with your fingers and mix them into the cooled sauce.

7. Arrange the scallions on a large plate. Place the meat and pan juices on top. Drizzle with dressing and sprinkle with cilantro. Finally, squeeze the juice of half a lime over the bowl. Cut the remaining limes into eighths and serve separately.

FIRST TYPE: Sweet juicy tangerines and clementines can be replaced with slices of sweet oranges in dressing, for example blood red, they have an interesting taste.

Try Yotam Ottolenghi’s other wonderful recipes

More original recipes from Yotam Ottolenghi’s new cookbook can be found in the current issue of Prima FRESH magazine

Get inspired by the famous Kung Pao chicken recipe from Sia restaurant with a step-by-step video recipe

You can find the complete recipe here HERE