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Ginger Chicken

Slice each chicken thigh into 2–3 large chunks. Put in a bowl with ginger, garlic, paprika, half of the cilantro, lime juice and 1 tablespoon oil. Stir well, then cover and leave in the fridge to marinate for 1 hour or more. Heat the remaining oil in a wok or large frying pan. Add onion and stir-fry until soft, for about 8 minutes. Stir in turmeric and cook for 1 minute more, stirring well. Add chicken with marinade to onions and cook over high heat until the chicken changes colour, about 5 minutes. Add in coconut milk, chili and stock. Simmer for 20 minutes until the chicken is tender. Stir in the remaining cilantro. Serve.

Ingredients:

1)

skinless, boneless chicken thighs : 8

2)

Thumb-sized piece of ginger, peeled and finely chopped :

3)

garlic cloves, finely chopped : 4

4)

paprika : 1 teaspoon

5)

chopped fresh cilantro (optional) : 0.25 cup

6)

juice from lime : 1

7)

avocado oil, divided : 2 tablespoon

8)

medium onions chopped : 2

9)

ground turmeric : 1 teaspoon

10)

coconut milk : 0.75 cup

11)

fresh chilli, diced and seeded : 1

12)

chicken stock : 0.5 cup

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