Preheat the oven to 180?. Pour the oil in a large deep
2. Seasoning: Weigh and measure all the ingredients for the seasoning in to one large bowl. Set
aside.
3. Trim any remaining visible fat off the chicken thighs. Toss the chicken thighs in the bowl and coat
well in the seasoning.
4. Put the tray with the oil in the oven to heat up for about 5-7 minutes. Carefully remove the tray from
the oven and using a tongs place the seasoned chicken onto the hot oil.
5. Roast in the oven for 35-45 minutes until crispy and fully cooked. Wash hands, counters and all
equipment with anti bacterial solution and warm water.
6. Sticky Sauce: Combine all the ingredients together in a small saucepan and reduce down the heat
to a simmer. Allow to cook on a medium heat for about 7-10 minutes until it is sticky, glossy and
delicious.
7. Creamy Autumnal Slaw: Using a sharp knife or a mandolin finely shred the Brussels sprouts,
apples and onion. Grate the carrot with the coarse side of the grater.
8. Toss all the vegetables into a bowl, add in the dollop of mayonnaise, the red wine vinegar and
fresh herbs seasoning. Stir well. Taste and adjust seasoning if needed. Cover and chill until
serving.
9. Serve with a wedge of lime, a sprinkle of chilli flakes and freshly chopped chives.
