Name: Pineapple & Naga Chilli Glazed Chicken
Yield: Serves 4
Ingredients: 1½ teaspoons salt; 2 tablespoons distilled white vinegar; ½ teaspoon nigella seeds; ¼ teaspoon pepper; ⅛ red pepper, roughly chopped; 2 tablespoons brown sugar; 3 cm fresh ginger, sliced; ¼ small onion, chopped; ⅛ Naga chilli; 8 chicken thighs, skinned but left on the bone; 100 g tinned pineapple in syrup, drained; ½ teaspoon mixed spice

Preparation info

Serves
4

Difficulty
Medium

Appears in

Brick Lane Cookbook

By Dina Begum

Published 2018

About

My Bengali-inspired twist on the classic roast chicken. Caramelised, sweet and hot, this is great with a variety of sides, British or Bangladeshi. The distinct flavour of the Naga chilli -one of the hottest chillies in the world and native to Bangladesh - is the invisible hero of the marinade. The Naga chilli looks like a skinny version of the scotch bonnet pepper, but is much hotter and has the most amazing fragrance. I add just enough chilli to know it’s there - hence the eighth specified