Cola Chicken

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Cola Chicken

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This cola chicken dish is inspired by the South American restaurant cookbook, Ceviche. It’s a bit of fun and a twist on the usual cola and ham dish you see at Christmastime. It is extremely tasty, and the meat in chicken thighs is so much better than that on the breast. You may have to ask your butcher to prep the thighs for you, but they are well worth it. This is a very moreish dish. Get this recipe and more great recipes from Domini Kemp’s cookbook – Dinner

Ingredients

  • 8 boneless chicken thighs
  • 330 ml cola
  • 60 ml soy sauce
  • 2 tbsp five-spice powder
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 onion, peeled and finely chopped
  • 4 cloves garlic, peeled and chopped
  • Salt and pepper

Instructions

  1. Preheat the oven to 200°C. Put the chicken into a gratin dish. (I recommend lining the gratin dish with parchment paper. I t means things don’t get as sticky as possible, but it does save on the washing-up – it’s up to you.) Mix all the other ingredients together and pour over the chicken. Bake for about 30–40 minutes. The chicken should be nice and crispy and the sauce reduced a little. I f you feel it’s drying up too much, cover with tinfoil or add a couple of tablespoons of water during cooking.
  2. Some readers have said that it took ages for the liquid to get sticky, even after 40 minutes. I f that happens, pour off the excess liquid and simmer in a small saucepan until it’s getting thick. Then pour it back onto the chicken and things should look tasty after another 10 minutes in the oven.
  3. Recommended side: Baked potatoes with crisp kale, bacon and crème fraîche with verjus (p. 272 of ‘Dinner’).
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