How to make it

1. Lay leeks onto the bottom of a baking tray as a bed for the chicken thighs. Arrange chicken, skin side down and preheat the oven to 180°C.

2. Add all marinade ingredients into a blender and blitz on high until all ingredients are well grated and blended together. Pour over chicken, lifting each piece a little so that the marinade goes throughout the bottom of the dish as well as over the top of the chicken. Reserve any marinade that doesn’t comfortably fit in the tray and set aside. Now, either cover, refrigerate and marinate chicken for an hour or overnight. Or if you’re in a hurry, go straight to the next step.

3. Cook uncovered for 25 minutes, remove, and flip each piece of chicken so the skin is on the top, bake for a further 20 minutes or until golden brown on top.

4. Remove chicken from tray and set aside, keeping warm. Bring retained marinade and any pan juices from the bake to a boil on the stove top. Simmer and reduce the liquid until it’s thick and jammy.

5. Serve warm with dollops of sauce!