Sweet chilli chicken thighs!

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Sweet chilli chicken thighs!

Whether made with chicken or another meat, the dish is week night-easy, but it’s also the kind of recipe that you could happily serve for a party

The dish is a simple sauté-then-braise affair and the sauce is a simple chilli and soy mixture. Together, they make something so good and so versatile that the only right thing to do is to pull the recipe out regularly.

Whether made with chicken or another meat, the dish is week night-easy, but it’s also the kind of recipe that you could happily serve for a party – double it, if you’d like, and make a pile of rice to keep it company. It’s not fancy; it’s just what everyone wants.


  • 2 tablespoons canola or other neutral oil, or as needed
  • 1 medium onion, finely chopped, rinsed and patted dry
  • 1½ to 3 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, germ removed and crushed
  • Fine sea salt
  • ¼ cup (60 ml) white wine
  • 8 chicken thighs, with or without skin and/or bones, patted dry
  • Freshly ground pepper
  • ½ cup (120 ml) Thai sweet chilli sauce
  • ⅓ cup (80 ml) soy sauce
  • 2 tablespoons Dijon mustard (preferably French)
  • 1 to 1½ teaspoons Sriracha (to taste)
  • Sliced spring onions and crushed red pepper flakes, for serving (optional)


1. In a heavy based pot that can go on the hob, warm 1 tablespoon of oil over medium heat. Add the onion, ginger and garlic, season lightly with salt and cook, stirring, until they soften and are translucent not browned (about 5 minutes).

2. Add the white wine, increase heat and cook, stirring, until most of the wine evaporates (about 2 minutes). Again, don’t colour the onions. Transfer the ingredients to a bowl.

3. Return the pot to medium heat and add the remaining 1 tablespoon oil. Place the thighs in the pot and brown on all sides, adding more oil if necessary. (If the thighs will be crowded, do them in two batches.) Discard the oil. If you’ve got burned bits stuck on the bottom of the pot, remove the chicken and scrub the pot, then return the chicken to it. Return the onion mixture to the pot, along with any accumulating juices, add the chilli and soy sauces, mustard and Sriracha and stir. Season lightly and put the lid on the pot.

4. Turn the heat down to low and cook the chicken, basting occasionally, for 30 minutes, or until it is opaque in the centre.

5. Transfer the chicken to a serving platter and spoon over some sauce. Sprinkle with spring onions and pepper flakes. Serve the sauce separately.

STORING: Leftovers can be stored in the fridge
for up to three days.


  • Sweet Chilli Chicken Thighs is excerpted  from Everyday Dorie by Dorie Greenspan, published by Rux Martin Books/Houghton  Mifflin Harcourt, priced £27.99 (hardback). Available now.

Food for thought

Small, but mighty

Popcorn Shed, set up by entrepreneurial cousins Sam Feller and Laura Jackson, has just launched its innovative MiniPop! range, which guarantees all the taste of regular-sized popcorn – but without the hassle of it getting stuck in your teeth! Half the size of normal popcorn, the delicious treat, which is available in Sweet and Salty, Toffee, Salted, Salt and Vinegar and gourmet White Truffle, virtually melts in the mouth and has a low calorie count. It’s also the first fully vegan popcorn line in the UK and gluten-free. MiniPop! is available from Ocado, John Lewis Foodhall and Amazon.


Sweet Talk

Honey & Co founders Itamar Srulovich and Sarit Packer are taking part in a live recording of their celebrated Honey & Co: The Food Talks podcast at the V&A Museum, on Monday, 29 July, 2.30pm to 4pm. The event accompanies the museum’s recently-opened FOOD: Bigger Than The Plate exhibition, which explores how our collective choices can lead to a more sustainable, fair, and delicious future. Visitors can enjoy everything from gastronomic experiments to urban farming – and even cheese cultured from human bacteria, generously donated by  five celebrities, including chef Heston Blumenthal and rapper Professor Green!


Choc and awe

Gourmet biscuit makers Biscuiteers have launched a special range of bar and batmitzvah themed goodies, which come specially-presented in a hand illustrated gift box. The biscuits, which are priced at £25 and suitable for vegetarians,
are based on a traditional recipe for twice-baked English-style biscuits, while rich cocoa powder lends a luxurious chocolatey taste.




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