16 June 2016

One-pot fusion chicken

This recipe came to me, via my Mum (thanks, really yum!), from Donna Hay.  It's part of her TV Series 'Fast, Fresh, Simple'.  She calls it her 'one-pot chinese chicken'.  I've gone with fusion purely because it also reminded me of ingredients and the subsequent aromas elicited by south-east asian cuisine.  Anyhoo, the fast, fresh, simple is absolutely correct.  This dish quick to throw together; it was highly fragrant of fresh herbs and spices (and the awesome smell of fresh chicken stock warming through!); and it was easy.  We used a red chilli - it's what I had available and let's be honest - more colour.  I'll be making this one again, but next time I might try it with thin strips of schnitzel or lamb...and with a good squeeze of lime.    
Come to think of it, it would also be really good with prawn and fish, with a little coconut cream added in as well.  The possibilities are close to endless! 

2-3 cups chicken stock
large thumb ginger, thinly sliced
3 cloves garlic, thinly sliced
1 spring onion, thinly sliced diagonally 
1 long chilli, thinly sliced 
1 cup rice
3-4 chicken thighs - meat cut into chunks off bone
1 cup coriander leaves 
1/2 cup peanuts, crushed slightly
soy sauce and lime, to serve

  1. Put stock into large pot (with a lid) along with ginger, garlic, spring onion and chilli.  Bring to the boil.  
  2. Once boiling add rice.  Stir once, so rice is spread evenly.  
  3. Place chicken pieces on top of rice.  Turn down to lowest heat and cover with lid.  
  4. Cook for 20 minutes, or until liquid absorbed.  Add more stock, if liquid absorbs too quickly.  
  5. Serve topped with coriander and peanuts, drizzle with soy and lime to taste.  

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