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Spicy Chicken Thighs



A change from chicken breasts! I allowed 2-3 thighs per serving but of course depends on your plan, and I cooked them with skins on but removed the skins to eat - a compromise to get added flavour but keep fat to a minimum. I weighed the meat from one thigh cooked at 75g as a guide.

Ingredients (2-3 servings):


- 6 chicken thighs on bone with skin 


- 1 large onion sliced 


- 2 sticks of lemon grass crushed


- 2 garlic cloves chopped or crushed


- 3cm sq piece of fresh ginger chopped finely - 


- Salt & fresh ground black pepper 


- 2 tablespoons groundnut oil 


- 1 teaspoon turmeric 


- 1 teaspoon chilli powder (to taste) 


- 2 tablespoons soy sauce  


- 3 tablespoons water


Method:


    • Sprinkle salt and pepper over the chicken thighs

    • Heat oil in wok or non-stick pan until very hot (just starting to smoke)

    • Add chicken, turn down heat to medium and brown on all sides for about 3 minutes

    • Meanwhile peel the outer layer off the lemon grass, crush with the side of large knife and cut each stalk into 3 or 4 pieces

    • Remove chicken from pan and put to one side on kitchen towel to take off some fat

    • Drain most of the oil and fat from the pan

    • Add the sliced onion, lemon grass, garlic and chopped ginger to remaining oil in pan

    • Stir fry for 3 minutes

    • Add turmeric, chlili powder, soy sauce and water, mixing well

    • Return chicken to pan and make sure it is well mixed into the sauce

    • Bring to boil then turn down heat and simmer very gently for 20 minutes

    • Serve with basmati rice or your favourite carb


Variations:


- 10 minutes before end of cooking add broccoli florets
- Add other veg such as thin strips of carrots or bean sprouts
- Use fresh chilli if preferred - stir fry with the onion/ginger/lemongrass