Chilli and peach chicken
THIS summer recipe from The Seasonal Cookbook by Bonne Maman uses peach jam to give a fruity lift to a spicy chicken dish. It serves four.
50g palm sugar or dark muscovado sugar
1 teaspoon ground turmeric
1 red chilli, deseeded and finely shredded
5cm piece fresh ginger, peeled and finely grated
3 tablespoons fish sauce
Juice of 2 limes
4 tablespoons peach conserve
8 boned chicken thighs, skin on
2 tablespoons light oil, such as rapeseed
3 fat garlic cloves, sliced
To finish: Shredded spring onion Fresh mint Chopped salted peanuts 1 lime, quartered
Put the sugar, turmeric and three tablespoons of water in a small saucepan and heat slowly, stirring, for two to three minutes until the sugar has dissolved.
Add the chilli, ginger, fish sauce, lime juice and conserve. Increase the heat and bubble for one to two minutes until a deep, golden caramel brown. Remove from heat.
Cut the chicken into large, bite-sized pieces. Heat the oil in a large wok or frying pan and fry the chicken with the garlic for three to four minutes, until golden brown and crisp.
Pour in half the chilli peach caramel and let it bubble up and sizzle for two to three minutes.
Sprinkle with spring onions, mint and peanuts, squeeze over a little lime and serve immediately.
Offer the remaining chilli peach caramel separately.
The chicken is also delicious served cold with salad. Cut the hot chicken into fine shreds and serve in wrap breads with soured cream and soft salad leaves. Try therecipewith 450g raw king prawns, too.
Bonne Maman: The Seasonal Cookbook is published by Simon & Schuster.