SIMMER RECIPE
Malay Chicken & Paleo Pancakes
1hrs 5mins
easy
Servings: 3
Ingredients
- 2 tbsp rapeseed oil
- 2 large chicken thighs/legs with skin and bone included
- 1 red onion, chopped
- 2 sticks lemongrass, couple of layers of skin removed
- 2 tbsp of coconut cream or ½ tin full fat coconut milk
- 1 thumb sized piece of fresh ginger, peeled
- 1 large red chili, seeds removed
- 2 cloves of garlic, peeled
- 1 handful fresh coriander
- 1 cinnamon stick
- 1 star anise
- 1 splash fish sauce
- 1 pinch good salt (sea or pink)
- 1 pinch black pepper
- 2 tbsp creme fraiche - optional
- 324g (1 pouch) Borough Broth Free-Range Organic Chicken Bone Broth
Instructions
- If you have the right kind of mincer, whizz up the garlic, ginger, lemongrass, chili and oil. Otherwise you can use some muscles and use a pestle and mortar to make a nice paste. You can keep it reasonably chunky, it needn't be smooth.
- Heat a heavy based pan on a medium heat and brown off the skins of the chicken thighs. This should take around 5-7 minutes, you needn't move them about too much as the fat should just render down a bit as long as the heat isn't too high.
- Remove the thighs. Add the paste to the pan and reduce the heat to low/medium heat and cook down for a few minutes until soft and beginning to caramelise.
- At this point add the coconut milk, bone broth, star anise, cinnamon stick, fish sauce and chicken skin side facing up.
- Cover and cook on a low heat for around 20-25 minutes until the chicken is cooked through.
- Serve with the Paleo Pancakes coriander leaves and a spoonful of creme fraiche if you don't mind a bit of dairy, but it's not vital!