“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Sweet Chilli Chicken Thighs with Singapore Noodles

Chicken Serves 4

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

  • Preparation 10 mins plus chilling time
  • Cooking time: 12-16 mins


  • 8 skin-on chicken thighs
  • 200ml sweet chilli marinade (sauce) keep 50ml back to finish
  • 1 pkt of noodles
  • 2 tblespns of veg oil
  • 2 cloves of garlic
  • 2cm piece of ginger grated
  • 1 medium onion cut into half moons
  • 1 red pepper sliced
  • ½ bunch of chopped chives
  • 1 red chilli sliced thinly
  • 1 lime quartered


Slash each piece of chicken 3 times, so the marinade can really flavour the meat. Pour 150ml of the sauce over the meat and leave in the fridge to marinate for a least an hour.

Place on a baking sheet and cook in a hot oven, 170°c Fan for 30-35mins ensuring juices run clear.

Add a little oil to the wok and fry the garlic and ginger until light brown. Add the onion and pepper and cook until just beginning to soften, then add the chilli and cook for a minute. Add the noodles and about 2 tbsp water along with the chive and toss everything together.
Remove baking sheet with thighs on and leave on a heat resistant top.
Place the noodles on a warmed serving plate, place thighs on plate and pour over the remaining sauce and decorate with lime quarters

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