This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

1 x 1 1/2 inch piece fresh ginger, peeled
2 - 4 cloves garlic
1/4 cup dry sherry
1/4 cup soy sauce
1/2 teaspoon sugar
12 chicken thighs

• Purée the ginger, garlic, sherry, soy sauce and sugar in food processor or blender.

• Toss the chicken in mixture, cover and marinate for 1 - 2 hours, or more.

• Pre-heat the oven to 400º.

• Arrange chicken, skin side down, on a foil lined baking pan; reserve the marinade.

• Bake the chicken, uncovered, 20 minutes. Turn the chicken over, baste with pan juices, bake another 10 minutes.

• Pour the remaining marinade over chicken, bake 10 minutes more, or until cooked through.

• Transfer the chicken to a serving plate, drizzle the pan juices ocer the chicken, serve hot.

Serves 4 - 6

Martin James