think I am having a sauce moment with our newest recipes. Last night, I made Eric Kim’s chicken with fish-sauce butter. Then there is Hetty McKinnon’s tahini sauce with her roasted carrot salad.
They can be paired with chicken, tofu, grains, fish, vegetables, eggs and/or steak. This is a meal format I love – protein plus sauce – remarkably flexible in every way and a gift to cooks who just want to make something easy, then douse it with flavour.
Roasted chicken with fish-sauce butter
This recipe from Eric Kim is extremely delicious and not much work either. He takes baking tray chicken, toasts croutons in the schmaltz and – this is the brilliant moment – serves it with that sauce, made with fish sauce, brown sugar, lemon and butter. You could skip the croutons if you wanted, but they add a fun crunch.
Makes: 4 servings
Total time: 45 minutes
4 bone-in, skin-on chicken thighs (about 900g)
Salt and black pepper
2 tablespoons olive oil
340g bread, crusts removed, bread torn into bite-size pieces (see tip below)
1 tablespoon dark brown sugar
1 tablespoon fish sauce
1 tablespoon lemon juice
3 tablespoons cold unsalted butter, kept whole
Coriander leaves with tender stems, for serving
1. Heat oven to 230C. Pat the chicken dry with paper towels and season lightly with salt and pepper (the fish-sauce butter is plenty salty, so don’t overdo the salt here). Arrange the chicken skin-side up on a baking tray and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the tray is pooling with hot, rendered chicken fat, about 25 minutes.
2. Take the tray out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the tray back in the oven and roast until the chicken is golden, crispy and sizzling (you’ll hear it), about 15 minutes.
3. While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
4. To serve, scatter the coriander all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh,…
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