the last few hours have just been a mush of laughing and jumping around and hugs- my brother has just found out he’s received a scholarship for uni next year, after previously being turned down, they received more funding or something and so now he’s got one!! we are just over the moon for him – it was a big shock when he didn’t get one as he’s a fabulous kid and has been a real leader in school and community.
it was just as well, then, that i was halfway through making this chicken: eminently worthy of a celebratory meal, if i do say so myself. i also made a scrummy salad that i’ll elaborate on in my next post- think indian spiced potato salad with toasted coconut shards.
this recipe is one that i’ve tweaked and muddled with over the years – i think the original was a judith cullen recipe. i love the way your favourites evolve out of inspiration, necessity, memory loss or sheer laziness – there’s something lovely about a recipe you’ve made your own.
the other cool thing about this recipe is that you can quite happily leave out one or two ingredients without it being too harmed – the exception would be the brown sugar (though honey could be substituted), soy or chilli. This time around we didn’t have any garlic on hand and it’s getting to the time of year where nz garlic isn’t readily available, so i left it out.
i would encourage you to try and make it with the complete ingredients however – it is very very good just the way it is! with lemon juice and tamarind providing a mouth puckering sourness, chilli giving heat, fragrant lemongrass and ginger – yum!
note: I used a kilogram (two pounds) of thickly sliced chicken breasts, however whole breasts, thighs, wings, drumsticks, even a butterflied whole chicken would work nicely here.
1/3 cup soy sauce
1/2 cup brown sugar
2 tbsp minced lemongrass (tube is fine)
2 tbsp minced chilli
1 tbsp tamarind pulp
a 2 inch piece of ginger, peeled and grated
zest and juice of a lemon
1 kg chicken (see note above)
mix together marinade ingredients, then mix with chicken, and allow to sit for at least 1 hour. Place in 180 C/375 F oven and bake for 30 mins (longer if cooking larger pieces). The chicken is cooked when the juices run clear.
Take the chicken out of the pan with a slotted spoon, then pour the liquid into a saucepan and let simmer for ten or so mins to reduce down to a thick syrupy sauce, then drizzle over the chicken and serve!
congrats willbill, we’re all so proud of you xx