Chinese chicken with spicy macadamias

Ingredients

2 Tbsp	Sesame oil
2 Tbsp	Hoisin sauce
½ cup	Soy sauce, thick
1 kg	Free-range boned & skinned chicken thighs (Main)
½ cup	Macadamia nuts (Main)
2 Tbsp	sriracha

For the baste

3 Tbsp	Soy sauce
½ cup	Brown sugar
2 Tbsp	Root ginger, grated
1 sprinkle	Coriander sprigs, to garnish

Directions

1. Combine the sesame oil, hoisin and soy sauces in a large bowl. Add the chicken and coat evenly with the marinade. Cover and refrigerate for up to an hour.
2. Preheat the oven to 150°C.
3. Combine the macadamias and the sriracha in a small bowl, stirring to coat well. Spread the nuts evenly in a small foil-lined baking pan. Bake until dry, about 20 minutes. Remove the nuts, cool, then coarsely chop.
4. Combine the ingredients for the baste, stirring until the sugar is dissolved.
5. Line a grilling pan with foil. Place the chicken on a rack on the foil. Baste the chicken and grill for 5-7 minutes. Turn the chicken over, baste again and continue cooking for another 5-7 minutes. Serve garnished with coriander and the macadamias.

More of Jan's Asian flavours

• Spiced purple dawn kumara
• Singapore seafood sauce