- 150 ml tomato ketchup
- 60 g dark brown sugar
- 60 ml light soy sauce
- 1 tsp ground ginger
- 920 g British chicken thighs
- 800 g potatoes, peeled and cut into small cubes
- 8 shallots, peeled and trimmed
- 120 g mixed salad leaves
Preheat the oven to 200ºC, fan 180ºC, gas 6. In a small saucepan, bring the ketchup, sugar, soy sauce and ginger slowly to the boil over a low heat, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes, stirring often until thickened. Put the chicken thighs, potatoes and shallots in a large roasting tin.
Pour over the ketchup glaze and toss well so that everything is well coated.
Bake in the oven for 1 hour, covering the tray with foil after 40 minutes, until cooked through with no pink remaining. Serve with the salad leaves.