Delicious Roasted Chicken Thighs with Mak Mat Leaves

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Preparation

• Preparation time: 30 minutes
• Cooking time: 1 hour
• Difficulty: Easy

Are you looking for a unique and delicious dish to treat your family? Try the roasted chicken thighs with mak mat leaves recipe, a dish that embodies the rich flavors of the mountains, both tasty and nutritious. With the simple recipe below, you can easily make it at home!

Ingredients for Roasted Chicken Thighs with Mak Mat Leaves (Serves 4)

• Chicken thighs: 8 pieces (about 1.5kg)
• Mak mat leaves: 10g
• Carrots: 2
• Cucumbers: 2
• Fresh herbs for serving: a handful
• Shallots: 4
• Garlic: 5 cloves
• Chili: 1
• Lime: 1 piece
• White sesame seeds: 1 teaspoon
• Vinegar: 2 tablespoons
• Oyster sauce: 1 teaspoon
• Annatto oil: 1 teaspoon
• Sesame oil: 1 teaspoon
• Black pepper: 2g
• Salt/sugar: a pinch

Ingredients for roasted chicken thighs with mak mat leaves

How to Choose Fresh Ingredients

How to Choose Fresh Chicken Thighs

• Frozen chicken thighs: Choose pieces with a natural pink color, not too pale or too dark, with no bruises or blood clots. Avoid buying pieces with a strange smell or a dry, mushy surface.
• Fresh chicken thighs: The meat should be firm, with thin and smooth skin, and no signs of sliminess or unusual discoloration.

What are Mak Mat Leaves? Where to Buy Them?

Mak mat leaves are harvested from the mak mat tree and are commonly used in grilled or roasted dishes to enhance their unique flavor. You can find mak mat leaves at spice shops or order them online from reputable e-commerce websites.

Tools Needed

• Oven
• Large bowl
• Knife, scissors
• Vegetable washing basket
• Spoon, mortar and pestle

Steps to Make Roasted Chicken Thighs with Mak Mat Leaves

Step 1: Prepare the Ingredients

Wash the chicken thighs with diluted salt water to remove any odor, then let them drain.

Rinse the mak mat leaves, gently crush them to release their aromatic oils. Peel and rinse the shallots and garlic, then finely chop them.

Peel and rinse the carrots and cucumbers, then cut them into bite-sized pieces.

Preparing the ingredients

Step 2: Make the Marinade and Marinate the Chicken

Mix 1 teaspoon of salt, chopped shallots, chopped garlic, 1 teaspoon of oyster sauce, 1 teaspoon of annatto oil, 1 teaspoon of sesame oil, 1 teaspoon of white sesame seeds, and black pepper.

Divide the marinade into two parts: one part to rub evenly over the surface of the chicken thighs, and the other part to mix with the mak mat leaves and stuff into the chicken meat.

Marinate the chicken for about 30 minutes to allow the flavors to penetrate.

Making the marinade and marinating the chicken

Step 3: Roast the Chicken

Arrange the chicken thighs on a roasting tray and place them in the preheated oven at 230°C. Roast for about 45-60 minutes, occasionally brushing the surface of the chicken with sesame oil to keep it moist and glossy.

Roasting the chicken

Step 4: Make the Dipping Sauce and Pickle the Vegetables

Pound 1 tablespoon of salt, 2g of black pepper, chopped shallots, chopped chili, and add lime juice to create a flavorful dipping sauce.

Mix the cucumbers and carrots with 1 tablespoon of sugar, 1 teaspoon of salt, and 2 tablespoons of vinegar. Let the mixture marinate for 30 minutes.

Making the dipping sauce and pickling the vegetables

Step 5: Final Product

The roasted chicken thighs with mak mat leaves, when done, will have a distinctive aroma, with lightly crispy skin and tender, well-seasoned meat inside. Serve with pickled vegetables, fresh herbs, and white rice to enhance the flavor.

Final product of roasted chicken thighs with mak mat leaves

Conclusion

With this roasted chicken thighs with mak mat leaves recipe, you have a delicious and nutritious dish perfect for family meals or special occasions. Save the recipe and give it a try today!

Good luck, and don’t forget to share your results with us!

References

1. How to Choose Fresh Chicken
2. Affordable Oven Options