Baked Sesame Chicken Thighs
|Chicken thighs||4 Large (or 8 small size)|
|Soy sauce||8 Tablespoon|
|Sharp orange marmalade||2 Tablespoon|
|Pale dry sherry/Rice wine||2 Tablespoon|
|Peeled fresh ginger||1 Inch, chopped|
|Sesame oil||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Garlic cloves||2 Large, minced or finely chopped|
|Sesame seeds||2 Tablespoon (use more if needed)|
Take off all the skin from the thighs.
Mix together the soy sauce, marmalade, sherry or rice wine, fresh ginger, oil, ground ginger and the garlic.
Marinate the thighs in this mixture for 2 hours at room temperature, basting and turning from time to time.
Place on a rack, sprinkle generously with sesame seeds and bake at 220oC/425°F/Gas Mark 7.
After 15 minutes, baste the chicken and turn the oven down to 190°C/375°F/Gas Mark 5 for 10 minutes.
Serve from one large platter, or make it elegant by serving on individual plates with a small salad sprinkled with a dressing that contains just a touch of sesame oil.