epicuric
Legendary Member
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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