Put the shallot, garlic and ginger into a
mortar and pound to a paste. Add all the remaining ingredients except
for the chicken thighs and blend together thoroughly. This can be done
in a small blender.
Place the chicken in a bowl and cover with
the marinade, making sure each piece is well coated. Cover and leave the
in the refrigerator overnight.
Transfer the chicken pieces with all the
marinade to a roasting tin and roast, skin side up, in a preheated oven,
160oC (325oF) , Gas Mark 3, for 30 minutes.
Increase the heat to 220oC (425oF),
Gas Mark 7 and cook for a further 20 minutes, until the skin is crispy
and the chicken is cooked through.