Thai Lemon Chicken
300g/11oz boneless, skinless chicken thighs
1 tbsp Thai curry spice seasoning
2 garlic cloves, crushed
1 lemon, sliced
1 lemongrass stalk, crushed
150ml/¼ pint/scant ⅔ cup hot chicken stock
1 tbsp Thai fish sauce
200g/7oz/1¼ cups boiled rice
ground black pepper
2 tbsp chopped fresh coriander (cilantro)
1 Sprinkle the chicken thighs with the Thai curry seasoning.
2 Lightly spray a frying pan with oil and place over a medium heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until well browned all over.
3 Add the garlic, sliced lemon and lemongrass and cook for 1 minute, then pour in the hot stock and Thai fish sauce. Cook over a low heat for 20 minutes or until the chicken is cooked.
4 Serve the chicken in the lemony sauce with boiled rice, sprinkled with black pepper and coriander.