Garlic And Ginger, Chicken Laska Recipe by Kareem Maylah
Garlic and Ginger, Chicken Laska Cooking Instructions 25 mins 1 Preheat your oven to 220°C. Chop the sweet potatoes into 1cm chunks (no need to peel!). Pop the potatoes on a low sided wide baking tray. Spay with low cal spray, then season with salt and pepper. Toss to coat then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out. 2 Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken thighs, season with salt and pepper and stir-fry until browned, 3-4 mins. 3 While the chicken cooks, halve, peel and thinly slice the onion. Thinly slice half the chilli and finely chop the rest. Zest and halve the lime 4 Once the chicken is browned, add the onion to the pan and fry together with the chicken until starting to soften, 3-4 mins. Stir in the garlic, ginger, finely chopped chilli (careful it's hot! Add less if you don't like heat) and tomato puree. Cook for 1 minute. Pour in the coconut milk, water and chicken stock pot. 5 Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins. Then stir in the spinach a handful at a time until it's wilted and everything is piping hot, 1-2 mins. Remove from the heat, squeeze in some of the lime juice and add half the soy sauce. Taste and add more lime juice and soy sauce if you feel it needs it. Stir in the roasted sweet potato. 6 Serve in bowls with the sliced chilli (as required) and lime zest sprinkled on top. Enjoy! 1 Preheat your oven to 220°C. Chop the sweet potatoes into 1cm chunks (no need to peel!). Pop the potatoes on a low sided wide baking tray. Spay with low cal spray, then season with salt and pepper. Toss to coat then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out. 1 Preheat your oven to 220°C. Chop the sweet potatoes into 1cm chunks (no need to peel!). Pop the potatoes on a low sided wide baking tray. Spay with low cal spray, then season with salt and pepper. Toss to coat then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out. 2 Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken thighs, season with salt and pepper and stir-fry until browned, 3-4 mins. 2 Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken thighs, season with salt and pepper and stir-fry until browned, 3-4 mins. 3 While the chicken cooks, halve, peel and thinly slice the onion. Thinly slice half the chilli and finely chop the rest. Zest and halve the lime 3 While the chicken cooks, halve, peel and thinly slice the onion. Thinly slice half the chilli and finely chop the rest. Zest and halve the lime 4 Once the chicken is browned, add the onion to the pan and fry together with the chicken until starting to soften, 3-4 mins. Stir in the garlic, ginger, finely chopped chilli (careful it's hot! Add less if you don't like heat) and tomato puree. Cook for 1 minute. Pour in the coconut milk, water and chicken stock pot. 4 Once the chicken is browned, add the onion to the pan and fry together with the chicken until starting to soften, 3-4 mins. Stir in the garlic, ginger, finely chopped chilli (careful it's hot! Add less if you don't like heat) and tomato puree. Cook for 1 minute. Pour in the coconut milk, water and chicken stock pot. 5 Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins. Then stir in the spinach a handful at a time until it's wilted and everything is piping hot, 1-2 mins. Remove from the heat, squeeze in some of the lime juice and add half the soy sauce. Taste and add more lime juice and soy sauce if you feel it needs it. Stir in the roasted sweet potato. 5 Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins. Then stir in the spinach a handful at a time until it's wilted and everything is piping hot, 1-2 mins. Remove from the heat, squeeze in some of the lime juice and add half the soy sauce. Taste and add more lime juice and soy sauce if you feel it needs it. Stir in the roasted sweet potato. 6 Serve in bowls with the sliced chilli (as required) and lime zest sprinkled on top. Enjoy! 6 Serve in bowls with the sliced chilli (as required) and lime zest sprinkled on top. Enjoy! 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