Recipe Chicken Citrusa

epicuric

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12 Mar 2016
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Shropshire, UK
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Ingredients


For the sauce

1 small onion, chopped finely
1 red chilli, de-seeded and chopped finely
1 thumb of ginger, peeled and chopped finely
2 cloves of garlic, crushed or grated
250ml banana juice
Juice and zest of 2 limes
1 tbsp dark soy sauce
1 tbsp tomato ketchup

For the rice

2 cups of basmati rice
Zest of 1 lime
1 tbsp chopped coriander leaf

4 chicken thighs, skin on, bone in

Method

Cook the chicken how you will, but low and slow is best. I cooked them sous vide for 4 hours at 74 deg C, then finished off in a hot oven to crisp up the skin.

For the sauce, fry off the onion, ginger and chilli in olive oil, and the garlic, cook for a further minute then add the rest of the ingredients. Bring to a simmer then adjust to taste.

Combine the cooked basmati rice with the lime zest and chopped coriander.

Serve with a garnish of lime strips.
 
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This is such a pretty plate, and so smartly assembled. It hits all the things I like in an Asian dish, with the banana juice being a pleasant curve ball. And, the lime seems to work with the other flavors well.
The thing about this dish is that you can easily adapt the main flavours - adjust the level of banana, lime or chilli and it will transform completely
 
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