Читать книгу Food from the Sun - Neven Maguire - Страница 29

Serves 4

6 garlic cloves, peeled and sliced

1 large shallot, peeled and roughly chopped

1 tbsp minced or chopped fresh root ginger

4 tsp caster sugar

4 tbsp dark soy sauce

4 tbsp Thai fish sauce (nam pla) or light soy sauce

¹₂tsp Chinese five-spice powder

8 chicken thighs, with skin

2 tbsp sunflower oil

100g (4oz) green beans, trimmed and sliced into 2.5cm (1 in) lengths

275g (10oz) mixed salad leaves

1 small red pepper, halved, seeded and diced

225g (8oz) cherry plum tomatoes, halved or quartered

2–3 tbsp vinaigrette (see page 85)

salt and freshly ground black pepper

very fine shreds of carrot and long thin fresh chives, to garnish

Chicken thighs are not only cheaper than breasts but they can result in a much tastier dish. The secret of this recipe is in the slow cooking, which would leave a breast fillet tasteless and dry. When using thighs, you end up with crispy skin and succulent, well-flavoured flesh.

To make the marinade, place the garlic in a mini blender or a pestle and mortar, along with the shallot, ginger and sugar, then work to a paste. Transfer to a small bowl and whisk in the soy sauce, Thai fish sauce, five-spice powder and several grinds of black pepper.

Arrange the chicken thighs in a shallow, non-metallic dish and pour over the marinade, turning the meat until well coated. Cover and chill for at least 2 hours or up to 24 hours for best results, turning the chicken thighs several times in the marinade. Bring back to room temperature before cooking and wipe off any excess marinade with kitchen paper.

Heat a frying pan over a medium heat. Put the oil in the pan, then add the chicken thighs skin-side down. Cook for 20–30 minutes until the skin is golden and crispy. Don’t be tempted to touch them while they are cooking or to shake the pan – just leave them alone and they will cook beautifully.

When the chicken thighs are browned and the flesh is almost (but not quite) cooked through, turn them over and fry for another 5–6 minutes until completely cooked through and tender. Remove from the heat and leave to rest in a warm place for 5 minutes.

Plunge the green beans into a pan of boiling salted water for 1 minute until just tender, then drain and refresh under cold running water. Place the salad leaves in a large bowl with the blanched beans, red pepper and tomatoes. Add salt and pepper to taste and lightly dress the salad with vinaigrette. Toss well and divide between plates, then carve the chicken thighs into pieces and place on top. Garnish with the carrot shreds and chives.