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Re­ally easy Thai roast chicken

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50 MIN­UTES SERVES 4|EASY

whole chicken thighs (skin and bone on) 8 Thai red curry paste 4 tbsp (Thai Taste, avail­able from Ocado, is the best for colour) co­conut milk 400g tin chicken stock 300ml lemon­grass 2 stalks, bashed kaf­fir lime leaves 4 fish sauce 2 tbsp limes 2, juiced cooked bas­mati rice, to serve TO GAR­NISH small ridged cu­cum­ber 1, cut into wedges co­rian­der a few sprigs spring onions 1 bunch, sliced

• Heat the oven to 190C/fan 170C/gas 5. Heat a shal­low oven­proof, non-stick pan, then add the chicken thighs, skin-side down. Cook for 10-15 min­utes on a medium heat.The idea isn’t to cook the chicken through but to ren­der out some of the fat from un­der the chicken skin so it doesn’t all end up in the curry.

• Re­move the thighs from the pan, then pour out all but 1 tbsp of the fat. Add the curry paste and a splash of co­conut milk and stir ev­ery­thing, cook­ing for a few min­utes. Stir in the rest of the co­conut milk and the stock, and bring it to a sim­mer. Stir in the lemon­grass and lime leaves then sit the thighs, skin-side up, in the pan and put the pan in the oven.

• Cook for 30 min­utes un­til the skin is crisp and golden and the sauce is re­duced. Stir in the fish sauce and lime juice and serve with the gar­nish and bas­mati rice.

PER SERV­ING 527 KCALS|FAT 41.6G|SAT­U­RATES 20.7G CARBS 5.8G|FI­BRE 0.9G|PRO­TEIN 31.8G|SALT 2.5G

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