Chicken is the most versatile of meats and the easiest to cook. It partners honey and soy, ginger and lime, cream and garlic, and on it goes. Now that summer is upon us, the BBQ’s will be out but this is a poached dish which is low in fat, has zero carbs for the paranoid and is simply served on a bed of rocket and red onion.
Serves 4
8 skinless and boneless thighs
4 tbs Greek yogurt
juice of a lemon
1 mug of white wine and mug of water
2 fat cloves of garlic
4 medium red chilies finely chopped
good pinch of sea salt
1 tsp runny honey
1 tbs tomato puree
Bag of rocket leaves
half a small red onion, finely sliced
Crush the garlic and chili in a pestle and mortar with the salt. In a bowl, mix together the yogurt, lemon juice, honey and puree with the garlic mix. Place the chicken in the bowl and using your hands thoroughly coat.
Refrigerate for an hour. In a large frying pan, heat the wine and the water and when bubbling, place the thighs in the poaching liquid (don’t shake off the yogurt).
Simmer for about seven minutes and turn the chicken over. Cook for a further seven minutes or till the liquid is almost absorbed.
Check the chicken with a sharp knife. If it is still a little pink, add more liquid (water and wine) and cook for a further five minutes. Arrange the rocket on four plates, place two thighs in the middle and scatter round the onion.
Drizzle over a little oil and lemon on the salad.
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