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Sticky Chicken with Malaysian Salad

This is a fabulous marinade that would also be wonderful with pork. As with most marinades, the more time it is given, the more magic it produces. That said, plan ahead and put the chicken together the night before you want to serve it. The sticky, sweet-yet-savory chicken is paired with a fresh citrus-dressed salad that makes for a most memorable meal!

Sticky Chicken with Malaysian Salad

4 each chicken drumsticks and thighs
3 cloves garlic, peeled and roughly chopped
1″ piece ginger, peeled and roughly chopped
¼ cup honey
3 fl. oz. soy sauce or tamari
1 red chili, deseeded and roughly chopped, or ½ tsp. red pepper flakes
2 tbs. sesame oil
2 tbs. fish sauce
1 tbs. toasted sesame seeds, to serve

For the salad:

1 English cucumber
½ small pineapple
1 small red onion
juice of 1 lime
sea salt

In a food processor, combine the garlic, ginger, honey, soy sauce, chili, sesame oil, and fish sauce. Blend together until smooth. Transfer to a bowl, add the chicken and leave to marinate for 20 minutes. Heat the oven to 400°F.

When the oven is hot, place the chicken on a large baking tray and brush with the marinade. Bake for 45 minutes, remove from the oven and sprinkle with the sesame seeds.

Meanwhile, make the salad by slicing the cucumber in half lengthwise and scooping out the seeds. Cut in half again lengthwise and cut across on a diagonal. Transfer to a serving bowl. Peel and core the pineapple, then cut into small cubes and add to the bowl. Peel and thickly slice the onions, add to the bowl and toss all with the lime juice. Season with sea salt just before serving.

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