Blackened Chicken with Caramel and Clementine Dressing Recipe - Great British Chefs

Ingredients

• 6 boneless chicken thighs, skin on, roughly 850g
• 1 1/2 tsp ground turmeric
• 1 tsp chilli flakes
• 1 tbsp of fish sauce
• 2 tbsp of olive oil
• salt
• 12 spring onions, trimmed, washed well and dried (about 180g)
• 85g of caster sugar
• 30g of fresh ginger, peeled and julienned
• 2 red chillies, deseeded, halved widthways and julienned (about 20g)
• 3 tbsp of rice wine vinegar
• 4 limes, 1 halved, to serve, and the rest juiced to get 3 tbsp
• 2 tbsp of fish sauce
• 3 clementines, peeled, about 140g after peeling, 200g before peeling
• 5g of fresh coriander, roughly chopped, to serve