Thai Red Chicken DIY Oven Doner

This may look absolutely insane, but trust us, it's actually a really delicious and sophisticated piece of cooking that, should you choose to, will wow your dinner party hosts.

1 hour prep

1 hour cook

Serves 4-6

Hugh Woodward

Ingredients

3 tbspThai red curry paste

2 tbspsoy sauce

1 tbspdark brown sugar

3 tbspcoconut cream

10 chicken thighs

1 large potato

3 kebab skewers

1 lime

Peanut sauce:

4 tbspsmooth peanut butter

2 tbspThai red curry paste

2 tbspdark sugar

1 , juicedlimes

1 tbsprice wine vinegar

2 tbspsriracha

a pinch red chilli flakes

100 mlwater

1 tspsoy sauce

To serve:

a handful crushed Thai crackers

a handful julienned Thai basil

400 gsticky rice

to serve roasting juices

It's a thai red curry kebab tower, which (whisper it) isn't exactly an authentic dish in Thailand. But why shouldn't it be? The method of cooking them ensures the thighs keep each other moist and delicious and it's served with a spicy peanut dipping sauce that really, really works.

Method

Preheat the oven to 180°C. Mix together the curry paste, soy sauce, sugar and coconut milk and mix with the chicken thighs. Cover and leave to marinate for around an hour.

Cut the bottom and top off the potato to leave a wide flat disk. Skewer it with the kebab sticks and impale the chicken thighs one at a time until you have used them all up. Skewer the lime on top and brush with more marinade. Bake for around an hour or until lightly charred and cooked through.

Whisk all the peanut sauce ingredients together and set aside. When the kebab is ready, serve it on top of a bed of rice scattered with the crackers and the Thai basil and lashings of peanut sauce.