CHICKEN with lemon grass and ginger

I have long praised chicken thighs as being the best cut of the chicken. If you slightly overcook them, all the better. Peppadew peppers are small sweet bell peppers sold in jars.

SERVES 4 – 6

1 tablespoon oil

2 large onions, thinly sliced

2 garlic cloves, crushed

6 cm (3 inches) fresh ginger, peeled and roughly chopped

8 Peppadew peppers (see above)

grated zest and juice of ½ lemon

2 teaspoons ground coriander seeds

1 rounded tablespoon cornflour

300ml (½ pint) chicken stock

8 chicken thighs, skinned and boned

1 piece of lemon grass, bashed

5 tablespoons double cream

Heat the oil in a large non stick-frying pan. Add the onions, fry for 2 – 3 minutes, cover with a lid and simmer over a low heat until they are soft and tender.

Put the garlic, ginger, peppers, lemon zest and juice, coriander and cornflour in a food processor and whiz to a smooth paste (or crush using a pestle and mortar).

Add the paste to the onions and stir over the heat, then blend in the stock. Add the chicken thighs and lemon grass, and season with salt and pepper. Cover and simmer for about 45 minutes over a low heat or in an oven preheated to 160°C/140°C fan/gas 3.

When the chicken is tender, lift out the lemon grass and discard.

This can be made up to this stage up to 48 hours ahead, kept covered in the fridge. It also freezes well.

Just before serving, add the cream. Check the seasoning and adjust if necessary. Bring to the boil and serve with rice or mashed potatoes.

AGA COOKING Make in an ovenproof pan on the boiling plate, cover and transfer to the simmering oven for about 45 minutes, until the chicken is cooked through.