Читать книгу Cooking Outside the Box: The Abel and Cole Seasonal, Organic Cookbook - Keith Abel - Страница 26

Some things don’t need introducing…serve with rice or in fajitas with a dollop of yogurt and garnish with radish leaves.

SERVES 4

6 large skinless and boneless chicken thighs, cut into 2.5cm (1in) pieces

Juice of 2 limes

Salt and freshly ground black pepper

1 red chilli, deseeded and finely chopped

A few glugs of olive oil

1/2 mug of chicken stock

6 spring onions, trimmed and finely chopped

A bunch of radishes, trimmed, halved and sliced

Grated zest of 1 lime

A handful of chopped fresh coriander or 1 tbsp dried

natural yogurt, to serve

A handful of radish leaves, chopped, to garnish

Start by marinating the chicken pieces in the juice of one lime, a little salt and pepper and the chilli for about 15 minutes.

Heat the olive oil in a hot wok or deep-sided frying pan, throw in the chicken with the marinade and stir-fry for about 2–3 minutes until the chicken takes on a little colour. Add the stock and spring onions and cook for 2–3 minutes until the stock has all but disappeared. Add the radishes, lime zest, coriander, juice of the other lime, salt and pepper and toss through for another minute, making sure the chicken is cooked through.