I love simple dishes. This is a baked chicken recipe full of flavor due to the marinade it sits in overnight which is then turned into a sauce. The quantities are for a whole average chicken cut in 8 pieces.
For the marinade, mix well:
Fish Sauce, 6 tbsp
Soy Sauce, 5 tbsp
Honey, 6 tbsp
Sesame Oil, 2 tbsp
Tamarind Paste, 2 tbsp
Chili Flakes, 1 tsp
Lime Zest, from 2 pc
Garlic, 2 cloves, minced or grated
Cover chicken pieces and leave in the fridge overnight. I like to use a plastic zip bag for this, as it helps to keep the pieces submerged in the juices.
Place chicken and marinade in a tray and bake at 200 degrees C, convection mode, for 45 minutes. Reduce tray juices to a thick sauce by boiling in a pot and adjust seasoning.
I like to serve this with a green salad of herb leaves (coriander, mint) mixed with finely chopped spring onion and chili, and dressed with lime juice and a few drops of olive oil.