I wasn’t going to put this on the recipe pages as I knocked it up for lunch and I was trying to do something different but didn’t think it was worthy of note. Having said that it was surprisingly good! — he says with surprise.
4 chicken Legs cut in half (at the joint)
2 Cloves garlic
3 hot chillies
Thumb sized piece of fresh ginger
I piece of Turmeric
Note: I happen to have fresh turmeric as it was given to me by an Indian friend of mine. I appreciate that not everyone will have this in their ‘larder’. So use a teaspoon of powdered.
2 Tsp of Cayenne Pepper
2 Tbsp dark Soy sauce
1 Tbsp Ketchup Manis
2 tbsp of smooth Peanut Butter
1 tbsp Honey
1 Tbsp of Sesame Oil
1 Chicken Cube
30 cl of Chicken Stock
150 gms of French/Bobby beans
Clove of garlic
Optional rice: Plain or Basmati
Step by Step Instructions
In a fry pan put the sesame oil and crumble the chicken stock cube. Add the chicken pieces and brown all over. Sprinkle with the cayenne pepper. Coat well. Add half the chicken stock and cover. Simmer for 5 minutes
In a saucepan put the rest of the chicken stock and bring to the boil. Remove the chicken from the fry pan and put into the saucepan. Reduce to a simmer and cover. Add the blended ingredients to the fry pan and cook for a couple of minutes and then add the Soy, Peanut Butter, Ketchup Manis and honey. Stir well and pass the mixture into the sauce pan and cover and cook for a further 10 minutes.
In a blender put the tomato, onions, garlic, ginger, turmeric and chillies. Blitz until very finely chopped but not a purée
Top and Tail the beans and blanch in boiling salted water for 5 minutes. Finely chop the garlic. Put some olive oil in a fry pan and add the garlic. Drain the beans and add to the pan coating well with the garlic oil. Do not burn the garlic. Take a bowl, put 2/3 pieces of chicken and cover with the sauce and place the cooked beans to one side. Serve the rice separately.
Bon Appétit !