Lovely flavours, easy to make and best made a day ahead.
serves 4
1 x 1.5 kg free range chicken
Marinade
1 tablespoons sunflower 2 tablespoons soy sauce
1 tablespoon rice vinegar 1 tablespoon sesame oil
Sauce
2 tablespoon sunflower oil
1 large onion, chopped
3/4 cloves garlic, chopped
thumb size piece of ginger, chopped
2 green chillies, chopped
1 tablespoon brown sugar
juice of 2 limes
400ml can coconut milk
100g salted peanuts, finely chopped
Garnish 1 tablespoon coriander and extra peanuts, chopped
Cut the chicken into 8 pieces, place in a bowl, mix the marinade ingredients, coat the chicken and leave in the fridge for a few hours or overnight.
To make the sauce, sauté the onion, garlic, ginger and chillies in hot oil for 3/4 minutes, then add the brown sugar and cook into the mix until it caramelises, add the lime juice, coconut milk and peanuts, simmer gently for 5/6 minutes. set aside. Brown the chicken pieces in a casserole pan, pour over the sauce, cover the dish and simmer gently for 40/45 minutes or until the chicken is fully cooked 75c on the probe. Keep an eye on the liquid it may need to be topped up with a little water. Taste for seasoning. To serve, Basmati rice, garnish with coriander and chopped peanuts.
