Crispy Roast Chicken With Tomato Chili Jam - cooking recipe

Ingredients

3 tbsp oil
1 tbsp grated peeled fresh ginger
1 None large red chili, deseeded and finely chopped
2 None shallots, peeled and finely chopped
2/3 cup pulverized palm sugar (or packed light brown sugar), plus more to taste
1 lb tomatoes, diced
14 oz tomato puree
3 tbsp fish sauce
1 tbsp rice vinegar
None None Chili powder, to taste
14 oz boneless, skin-on chicken thighs
None None Fresh mint leaves, for garnish
None None Cooked jasmine rice, to serve

Preparation

Heat 2 tbsp oil in a saucepan and saute the ginger, chili, and shallots over a medium heat until beginning to brown. Add sugar and 5 tbsp water and simmer until the sugar has dissolved. Turn up the heat and cook for 1-2 mins, until caramelized.
Add the tomatoes, tomato puree, and fish sauce. Turn the heat to low and simmer for 20-30 mins, until reduced. Stir in the vinegar and season with salt, black pepper, sugar, and chili powder, to taste.
Preheat the oven to 325\u00b0F. Heat 1 tbsp oil in a non-stick skillet. Season the chicken with salt and place skin-side down in the pan. Sear over medium heat for 4-5 mins, until golden brown. Flip and cook for 1 min on second side. Transfer to an ovenproof dish and bake for 8 mins.
Remove the chicken from the oven, allow to rest for 2 mins, then cut into strips. Serve with jasmine rice and the tomato jam, garnished with mint.