This recipe is for those prepared to plan ahead. It's a two-day marinading process that results in chicken that is fabulously tender and full of flavour. As usual, all measurements are roughly estimated, because who has time to put every single ingredient on a set of scales? I served my stew with seasonal and delicious broccoli lightly tossed in sesame oil, but you should chose whatever is seasonal to you. Chicken marinaded in this way also barbecues really well, by the way. So it's an ideal preparation for the summer months.
Ingredients (3 portions)
For the marinade
1 medium chicken (jointed)*
100 ml green seasoning**
1 large drizzle of Worcestershire sauce
1 slightly smaller drizzle of dark soy sauce
10 ml hot pepper sauce (I use Encona)
1 pinch of chilli powder
25 ml honey***
A sprinkling of nigella seeds
A larger sprinkling of mustard seeds
Plenty of freshly ground black pepper
For cooking the chicken and rice
1 mug of mixed basmati and wild rice****
5g tomato purée (I used a "sun-dried" variety)
2 banana shallots, finely diced
1 Scotch Bonnet chilli, finely diced
30ml vegetable oil
25g brown sugar
1 litre of brown chicken stock
For the broccoli
1 broccoli head
15ml toasted sesame oil
* For a video demonstration of how to break down a chicken, see this video post.
** For green seasoning, see this post.
*** I used organic New Zealand forest honey but any honey that is clear and liquid at room temperature will work.
**** Supermarkets now sell rice mixtures in which the wild rice has been part-cooked. If using separate wild rice, pre-cook in accordance with instructions.
|Gather together all of the marinade ingredients, ready for use.|
|Take your green seasoning out of the fridge. The vinegar in the mixture will have preserved the fresh green colour of the herbs. To learn how to make this marinade, see my Green Seasoning recipe.|
| Now mix everything thoroughly, massaging the flavours into the chicken.|
|You can use the tomato purée in the marinade process or later on during the cooking process.|
On this occasion I chose to leave it until browning the chicken, adding the tomato into the hot wok with the meat.
|Get your finely diced shallots and chilli ready, because they'll come into the picture very shortly.|
|When nice and browned, turn the chicken over and brown on the other side. Try to resist the temptation to keep the chicken moving in the wok, as this will bring the temperature down and prevent the chicken from browning properly.|
|I always measure rice in a mug. I go by half a mug per person, so for three people you will need a mug and a half.|
|I couldn't resist using this photo, just to give you an idea of how hot the wok needs to be.|
If like me you don't have an extractor over your stove, you might want to disconnect your smoke alarm before you begin!
|At this point you should add the rice, shallots and chilli.|
|Give it all a very good mixing with a spatula or wooden spoon, so as not to burn the raw rice grains on the wok.|
|Now add your stock, which will gradually thicken through evaporation and will also absorb into the rice during the cooking.|
|Now we play the waiting game. The stew will take 30-40 minutes simmering on a low flame, which will give you ample time to prepare the broccoli to accompany it.|
|You should now have some time away from the stew to prepare the broccoli. Chop off the thick stalks and then break down the broccoli (preferably by hand) into small florets.|
|Now it's all ready, all that's left to do is to eat it. Enjoy!|