Tuesday, August 22

Green Chicken

This weeks gardening left us with some green tomatoes, so with some herbs from the garden, I made this Thai inspired dish.

1) Ingredients:
a) 1/2 whole chicken (I used 2 leg quarters) cut into small pieces and marinated in 3 tablespoons fish sauce
b) 1 medium onion, 1 green Pepper, 1-inch ginger root, 1 clove garlic, 1 hot green chilli pepper(more if you want it hotter/spicier), 2 or 3 green tomatoes
c) About 1 cup chopped herbs-*lemon grass, mint, thai basil, chives; zest of one lime, juice of one lime (maybe 2 depending on taste)
d) 3/4 cup chicken stock

*Its the lemon grass stalks that are usually used in South East Asian cooking but since it doesn't grow to the sizes required here, I use the leaves finely chopped as a herb

2) Chop all ingredients in 1)b

3) Heat some olive oil on high heat and brown the marinated chicken pieces; remove from pan.

4) Add to pan all chopped items from 2)-except green tomatoes. Lower the heat to medium and saute ingredients untill soft/translucent. Add back browned chicken pieces and green tomatos and 3/4 cup water or chicken stock. Cook for 15-20 minutes stirring occasionally.

5) Chop all herbs and squeeze juice from limes.

6) Add chopped herbs to pan. Salt to taste. Cook for 3-5 minutes then add lime juice before serving. Optional-you can add 1 teaspoon of rice wine vinegar and 1/2 teaspoon of brown sugar for a more rounded flavor.

Serve with Jasmine rice and garnish with basil leaves, chopped chives and mint.

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