Thai town

2 servings

Ingredients

Quantity Ingredient
200 grams Baby leeks; trimmed, cleaned
3 Carrots; peeled
250 grams Mixed basmati and wild rice
1 Chicken; about 1.3kg/3lb
1 Apricot; peeled, stoned and
; roughly chopped
1 small Bunc mixed fresh mint and coriander
1 Egg white
3 tablespoons Olive oil
4 Cloves garlic
1 Pinches ground paprika; coriander, cumin
; and coriander seeds
1½ tablespoon Honey
1 teaspoon Sesame oil
1 teaspoon Soy sauce
Juice and finely grated zest of 1 lime
1 tablespoon Chopped fresh chervil
5 tablespoons Chopped fresh mixed parsley and coriander
Finely grated zest of 1/2 lemon
1 Charentais melon
Salt and pepper

Directions

Preheat the oven to 220c/425f/Gas 7.

1 Cut three of the leeks and all of the carrots into julienne 'matchsticks'. Cook rice according to the packet .

2 Cut the legs off the chicken. Pull back the skin of the chicken legs in one piece, turning it almost 'inside out' and leaving it attached at the bone end. Using a sharp knife, remove the meat from the legs and reserve, cut though the leg bone above the point where it is still attached to the skin.

in a food processor with the apricot, bunch of mint, coriander and egg white and season.

4 Process until smooth and use the mixture to stuff and fill the skin of the legs. Fold over the ends of the skin to completely enclose the filling.

5 Cut the breasts, with wings, off the chicken. Trim the wing to shorten and scrape the flesh and skin off the remaining wing bone to clean.

6 Heat 1 tbsp olive oil in an ovenproof frying pan. Add the stuffed legs seal-side down and chicken breasts skin-side down and brown for a few minutes.

7 Turn the chicken pieces over, add 3 garlic cloves to the pan, sprinkle the paprika, coriander, cumin and coriander seeds over the chicken breasts and drizzle over 1 tbsp honey. Cook for 2-3 minutes, add a third of the leek julienne and 4 tbsp water to the pan.

8 Transfer the pan to the oven and continue cooking for about 10-15 minutes or until the chicken is cooked through.

9 Heat 2 tbsp olive oil in a frying pan. Add the remaining whole leeks and pan fry for about 8-10 minutes, until tender, turning regularly. Season.

10 Heat the sesame oil in a wok. Slice the remaining garlic and add to the pan with the carrot and leek julienne and cook for a few minutes.

11 Add the soy sauce and stir fry for a further 1-2 minutes. Add ½ tbsp honey, lime zest and chopped chervil and toss. Season.

12 Drain the cooked rice and place in a mixing bowl. Add the chopped mixed herbs, lime juice and lemon zest, mix together and season.

13 Spoon the rice onto a large plate, sit the chicken on top and serve with the stir-fry and leeks. Cut the melon into wedges, seed and put on a plate.

Converted by MC_Buster.

Per serving: 1928 Calories (kcal); 139g Total Fat; (65% calories from fat); 133g Protein; 29g Carbohydrate; 679mg Cholesterol; 759mg Sodium Food Exchanges: 0 Grain(Starch); 18½ Lean Meat; 2 ½ Vegetable; 0 Fruit; 16 ½ Fat; 1 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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