Lazy Keto Kitchen by Monya Kilian Palmer

Author:Monya Kilian Palmer
Language: eng
Format: epub
Publisher: Octopus
Published: 2021-06-09T00:00:00+00:00

Chicken

with Sesame & Chilli Sauce

I am a huge fan of chicken thighs (especially on keto, where I can enjoy that crispy, heavenly skin, guilt-free!). These sesame-scattered chicken thighs are served with a delicious sauce made up of rendered fat, chillies, toasted sesame oil and a few other bits. A good scattering of chopped coriander will finish this easy dish perfectly. Serve with your favourite greens on the side. Pictured here.

CALORIES 432 | CARBOHYDRATES 1.5G | PROTEIN 30G | FAT 34G

6 large chicken thighs, skin on (approx. 1kg/2lb 4oz total weight)

2 tablespoons sesame seeds

2–3 red chillies, deseeded and roughly chopped (see Tip)

½ red onion, roughly chopped

3 garlic cloves, roughly chopped

1½ tablespoons double-concentrate tomato purée

60ml (4 tablespoons) water

1 teaspoon rice wine vinegar

1 tablespoon toasted sesame oil

salt flakes and salt

small handful of fresh coriander leaves, finely chopped, to garnish

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.

Season the undersides of the chicken thighs with salt, then place, skin-side up, on a baking tray. Scatter over the sesame seeds and bake for 30–35 minutes until the skins are golden and crispy and the chicken has safely cooked through. If in doubt, use a thermometer probe to check the thickest part of a thigh. It should read 72°C (162°F).

Meanwhile, place the chillies, red onion, garlic, tomato purée and water in a mini food processor. Blitz until smooth, stopping to scrape down the sides of the bowl. Transfer the mixture to a small saucepan and place over a medium–high heat. Cook for 10–12 minutes to cook out any raw flavours. Stir in the rice wine vinegar and return to the food processor for now.

Once the chicken thighs are cooked through and their skins are crispy, remove them from the tray and set aside to keep warm. Pour all the fat and juices from the tray into the food processor, over the cooked chilli and tomato paste. Add the sesame oil and blitz together to form a fairly smooth, emulsified sauce. Return the sauce to the small saucepan to warm through if you feel it needs it before serving.

Serve the chicken with the sauce and scatter over the chopped coriander. Season with salt flakes if needed.

*

If you like things super spicy, do not discard all the seeds from the chillies when preparing them: the seeds are where the heat lies!

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