SPICED COCONUT CHICKEN & NOODLE STEW

Coconut is a favourite flavour – from fresh and desiccated to juice and milk, I love all forms. It improves most things, but especially soups, curries and this warming, fragrant stew.

SERVES 4

H vegetable oil

H 2 onions, roughly chopped

H 600g boneless, skinless chicken thighs

H 4 green cardamom pods, lightly crushed

H 1 tsp cumin seeds

H 2 tsp ground turmeric

H 2 tbsp rose harissa

H 400ml can coconut milk

H 300g medium egg noodles

H Maldon sea salt flakes and freshly ground black pepper

TO SERVE (OPTIONAL)

H handful of bean sprouts H lime wedges

H chopped fresh coriander leaves

H Place a large saucepan over a medium-high heat, drizzle in some vegetable oil and fry the onions until softened and translucent.

Add the chicken and dry spices along with a generous amount of salt and pepper and turn to coat the chicken in the onion and spice mixture, then stir-fry for a few minutes. Add the harissa and stir-fry for a few more minutes.

H Reduce the heat to a gentle medium simmer, pour in the coconut milk and enough water to just about cover the chicken and stir to combine. Cover the pan with a lid and cook gently for an hour, stirring occasionally to prevent sticking. Keep an eye on the liquid volume, as you want to ensure that the chicken is cooked and tender but also that there is a lovely soupy, creamy broth.

H When the stew is ready, cook the noodles according to the packet instructions, then drain and divide between 4 serving bowls.

H To serve, pour the stew over the cooked noodles, then add the bean sprouts, lime wedges and coriander if desired. This needs no accompaniment.