Roasted lemongrass and turmeric chicken steaks recipe by Karen Martini

Roasted lemongrass and turmeric chicken steaks. Photograph: Kate Whitaker/The Observer

This is a supremely versatile Vietnamese-inspired chicken dish, which can be used in myriad ways.

Serves 8

lemongrass stems 2, finely sliced on a steep angle
fresh turmeric 20g piece (about 6cm), peeled and finely grated
red bird’s-eye chillies 2, split lengthways
fish sauce 2½ tbsp
rice vinegar 2 tbsp
brown sugar 2 heaped tbsp
vegetable stock (bouillon) powder 1 heaped tbsp
ground white pepper 2 tsp
chicken thighs 8, skin on, boned

For the marinade, combine all the ingredients except the chicken in a bowl, stirring to dissolve the sugar, then spread out half of it evenly in a shallow dish or storage container. Lay the chicken on top, then spread the remaining marinade over the chicken. Ideally refrigerate overnight, but a few hours will still be worthwhile.

When ready to cook, preheat the oven to 200C fan/gas mark 7. Spread the chicken thighs in a roasting tin, reserving the marinade for basting, and cook for 40 minutes. Baste halfway through, then pour over the marinade. When cooked, set aside to rest for 5 minutes, basting a few more times, then serve.

Serve with rice, with some finely shaved wombok (Chinese cabbage) and crushed peanuts over the top, and your favourite condiments on the side.

From Cook by Karen Martini (Hardie Grant, £55). To order a copy for £48.40 go to guardianbookshop.com