Chilli and Peach Chicken


This is an unusual combination but it makes a lovely spring meal and it will definitely get your taste buds tingling. You can use king prawns as an alternative to chicken. Try it this week!

Ingredients:
50g palm sugar or dark muscovado sugar
1tsp ground tumeric
1 red chilli - deseeded  and finely shredded
5 cm piece of fresh ginger - peeled and finely grated
3tbs fish sauce
Juice of 2 limes
4tbs peach conserve/jam
8 boned chicken thighs - leave the skin on
2tbs light oil
3 garlic cloves - sliced
3tbs water
4 spring onions - chopped
1 lime
1tbs mint
a few peanuts

Method:
  • Put the sugar, turmeric and water in a small saucepan and heat slowly, stirring, for 3 minutes until the sugar has dissolved.
  • Add the chilli, ginger, fish sauce, lime juice and conserve. Increase the heat and bubble for 2 minutes until a deep, golden caramel brown. Remove from the heat.
  • Cut the chicken into large, bite-sized pieces. Heat the oil in a large wok or frying pan and fry the chicken with the garlic for 4 minutes, until golden brown and crisp. 
  • Pour in half the chilli peach caramel and let it bubble up and sizzle for 3 minutes.
  • Sprinkle with the spring onions, mint and peanuts, squeeze over a little lime and serve immediately with boiled or fried rice and a few green beans. 
  • The remaining chilli peach caramel can be served separately.   

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