Chicken thigh casserole

Ken Hom

Ken tells of how his mother would cook this dish the night before, simply re-heating it at dinnertime. She used dried orange peel but he prefers the taste of fresh oranges! Prepare the day before, when you have time, then just re-heat this rich and delicious treat.

 
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients

1 kg / 2 lb skinless boneless Freedom Food labelled chicken thighs
1 1/2 tbsp oil, preferably groundnut
1 tbsp garlic, finely chopped
1 tbsp fresh ginger, finely chopped
2 tsp black beans
2 tbsp orange zest
150ml / 5 fl oz orange juice
2 tbsp light soy sauce
2 tsp chilli bean sauce
rice and pak choi, to serve
 

Method

1. Heat a large heavy casserole until it is hot and then add the oil.
2. Quickly brown the chicken thighs on both sides.
   Push the thighs to the side of the casserole; add the garlic,
   ginger, black beans and zest. Stir for 30 seconds.
3. Add the orange juice, soy sauce and chilli bean sauce.
4. Bring the mixture to boil, then lower the heat to a simmer.
5. Cover the casserole tightly and continue to cook
   for about 20 minutes or until chicken is cooked through.
6. Serve at once with rice and pak choi.