8 chicken thighs on the bone
150 ml fresh lime juice
5 cloves garlic crushed
2 red chillies , halved seeded and finely diced
2 in piece of ginger finely grated
1 teaspoon dried thyme
1/2 teaspoon ground Szechuan peppercorns
2 medium onions diced
350g portobello mushrooms thickly sliced
350g mixed rice ( wild and long grain rice)
1.25 litres (2 pints/ 5 cups) chicken stock
sea salt and freshly ground black pepper
Start by marinating the chicken. Place the thighs in a large dish. Combine the lime juice, chillies and dried thyme in a bowl and pour this over the chicken pieces, coating them well on both sides. Season well with salt and pepper and the ground Szechuan peppercorns .Cover and leave to marinade for at least 2 hours.
When you are ready to cook , bring the chicken to room temperature and pre heat the oven to 200C(400F/Gas6).Grease a large ovenproof dish and scatter the onions, mushrooms and rice over the bottom and stir together. Heat the oil in a frying pan over a medium heat. Grain the chicken from the marinade, setting the marinade to one side for later use. Then, fry the chicken for about 10 minutes,turning at least once and until the thighs are evenly browned.
Place the chicken pieces skin side up on top of the rice and pour over the reserved marinade and the chicken stock. Bake in the oven for about 1 hour until all the liquid is absorbed and the chicken thighs are crispy.
Recipe by Jonathan Phang courtesy of The Pepperpot Club published by Hardie Grant photography by Jacqui Melville.
Remember Jonathan Phang’s Gourmet Trains 2 premieres on Saturday, 11 April at 19:00 on the Travel Channel.