Thai sticky chicken & ribs - Good Food Middle East

Name: Thai sticky chicken & ribs - Good Food Middle East
Ingredients: 3 small green chillies, chopped; small bunch coriander with stems, stems chopped and leaves used for the dipping sauce; 3 garlic cloves, chopped; 3cm/1 ¼ inch piece ginger, chopped; 1 tsp ground turmeric; 2 tbsp soy sauce; 4 tbsp fish sauce; 8 tbsp palm or soft brown sugar; 2 tbsp clear honey; 4 chicken thighs, skin on; 2 slabs pork loin ribs, about 1kg/2lb 4oz; steamed rice, to serve; 200g caster sugar; 1 garlic clove, finely sliced; 3 tbsp white vinegar (rice or wine); juice 1 lime; 1 tbsp fish sauce; 1 red bird's-eye chilli, finely sliced; handful coriander leaves (from coriander in the marinade), chopped

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Marinate chicken thighs and ribs in a flavorful paste of spices and herbs, then slow-bake until crispy—served with a tangy sauce. Perfect for a delicious, comforting meal.

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Ingredients

3 small green chillies, chopped
small bunch coriander with stems, stems chopped and leaves used for the dipping sauce
3 garlic cloves, chopped
3cm/1 ¼ inch piece ginger, chopped
1 tsp ground turmeric
2 tbsp soy sauce
4 tbsp fish sauce
8 tbsp palm or soft brown sugar
2 tbsp clear honey
4 chicken thighs, skin on
2 slabs pork loin ribs, about 1kg/2lb 4oz
steamed rice, to serve
200g caster sugar
1 garlic clove, finely sliced
3 tbsp white vinegar (rice or wine)
juice 1 lime
1 tbsp fish sauce
1 red bird's-eye chilli, finely sliced
handful coriander leaves (from coriander in the marinade), chopped