When lacquered with a rich chipotle chilli sauce and roasted, chicken becomes a delicious crowd pleaser. There’s enough chipotle here to make your lips hum, but not so much as to overshadow the other ingredients. Roast in the oven for now, but at the first sign of fine weather reach for the barbecue!
Ingredients – serves 4
4 tbsp extra virgin olive oil
4 large garlic cloves, thinly sliced
1 medium onion, finely chopped
4 tbsp tomato ketchup
1 tbsp Dijon mustard
1 tbsp packed dark brown sugar
½ can chipotle chillies in adobo ( about 3 whole chiles chopped)
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
½ tbsp ground cinnamon
8 skinless chicken thighs (wings or drumsticks work well too)
salt and pepper
Preheat oven to 190°c/gas mark 5
Heat the oil in a heavy pan over a medium high heat until it shimmers. Cook the sliced garlic, stirring constantly until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden brown, about 15 minutes.
Return the garlic together with the remaining ingredients, except the chicken thighs, to pan. Season with salt and pepper to taste and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
Place the chicken thighs in a roasting tin and coat with half the sauce. Roast in the preheated oven for 25 minutes. Remove from oven and brush chicken pieces with the remaining sauce. Roast for a further 20 – 25 minutes or until chicken is cooked through and well browned in spots.
Serve with rice and green beans and a dollop of sour cream on the side.