CHICKEN ADOBO

This classic Filipino dish is another family favourite. The relatively short list of ingredients belies the intensity of the finished adobo.

SERVES 4

80ml dark soy sauce

80ml rice wine vinegar, or coconut vinegar

8 garlic cloves: 4 finely chopped, 4 left whole and unpeeled

1 tsp whole black peppercorns 4 bay leaves, scrunched a little 2 tsp light brown soft sugar

1kg whole chicken thighs, legs or drumsticks

2 tbsp vegetable or sunflower oil

1 bunch of spring onions, greens and whites separated and thinly sliced

freshly ground black pepper

Combine the soy sauce, vinegar, finely chopped garlic, peppercorns, bay leaves and brown sugar to make a marinade.

Mix the marinade into the chicken, cover and marinate in the fridge for at least 1 hour, although the longer the better. Remove the chicken from the fridge about 20 minutes before you plan to cook it. Alternatively, forgo the marinating time and continue with the method below.

Separate the chicken from its marinade, reserving any excess marinade in the bowl.

Heat the oil in a casserole pan on a moderate heat. Add the chicken and fry it on both sides for about 10 minutes, until browned, then set aside on a plate, reserving the oil in the pan.

Add the spring onion whites and whole garlic to the pan and fry for 5 minutes, until softened.

Pour in the reserved marinade and 250ml of water and bring to a boil for 1 minute, then return the chicken to the pan and turn down the heat to low. Cook, uncovered, over a low heat for 8-10 minutes on one side, then turn the chicken over and gently cook for another 10-12 minutes, until cooked through, adding a splash of hot water if it dries out too much.

Remove the chicken from the heat and top with the spring onion greens and plenty of freshly ground black pepper.