Sweet Asian Chicken Pieces for Pesach (Kitniyot)

Ingredients 

Kosher for Pesach Sticky Asian Chicken

6 chicken thighs

6 chicken legs

About 10 chicken wings

2-3 tablespoons oil

4 cloves of garlic roughly chopped

1 small green chili finely chopped

About 1 tablespoon freshly grated ginger

1 cup sweet chili sauce

½ cup apple juice

1 tablespoon red wine vinegar

½ teaspoon salt

How to do it

1. Preheat the oven to 200°C (400°F).

2. Line a large roasting pan with baking paper and place the chicken pieces evenly on the tray. Roast chicken for 40-50 minutes, until it’s golden in color. Remove the chicken and transfer the pieces onto a clean tray lined with baking paper. (You can also just pour the fat off and reuse the pan, but I found it easier to just transfer the chicken into a clean pan and let the fat cool for easier disposal – never pour hot oil down the sink as it clogs the drain.)

3. While the chicken is cooking, in a saucepan, heat the oil and cook the garlic, ginger and chili it’s all soft (about 2-3 minutes). Add the sweet chili sauce, apple juice, vinegar and salt. Stir together, bring to the boil, reduce the heat and cook over medium heat for about 2-3 minutes.

4. Pour the sauce over the chicken pieces, turning them to make sure they’re all coated, and return to the oven. Cook for another 30-40 minutes or until the chicken pieces start getting dark and sticky. Turn the chicken every 10-15 minutes for even color.

Serves about 6-8. You can serve with extra sweet chili sauce if the pieces are a little dry.

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