Sticky tamari & honey chicken thighs

Ingredients

• 8  strips. 
• 2 tbsp clear honey 
• 4 servings cilantro leaves chopped
• 2 tsp vegetable oil 
• 2 tbsp tamari sauce 
• 3 tbsp rice wine 
• 5 tbsp ginger chopped
• 6  garlic clove crushed
• 1  pepper flakes red deseeded chopped

Equipment

• bowl
• sauce pan
• oven
• grill

Directions

1. Heat oven to 180C/160C fan/gas
2. Slash the skin on each chicken thigh 2-3 times.
3. Mix the marinade ingredients together in a large bowl. Toss the chicken in the marinade until completely coated, then either cook straight away or cover and chill for a few hrs to marinate.
4. To cook, place the chicken in a shallow roasting tin in a single layer and pour over the marinade.
5. Bake for 35-40 mins.
6. Drizzle with honey, place under a medium grill and cook for 3 mins more, until the skin is golden and crisp.
7. Place the chicken on a serving plate and tip all the cooking juices into a small saucepan, pouring off any excess fat. Over a medium heat, bubble down the juices until thick and syrupy.
8. Drizzle over the chicken and scatter with coriander.