Chicken with lime and ginger

Directions

1. Grate the ginger, rinse gently under the tap then drain and chop finely.

2. Bring a small pan of water to a boil and add the juice of half a lime.

3. Stir the ginger into this and cook until the volume of liquid has reduced by half.

4. Drain the ginger (reserve the cooking liquid in a bowl).

5. Place the ginger back in the pan and mix in the sugar and 40ml water.

6. Bring to a simmer and cook until the sugar has dissolved then reduce the heat and cook gently for about 5 minutes.

7. Turn into a bowl and set aside (this is your ginger confit).

8. Juice the remaining limes then pare the zest with a potato peeler.

9. Combine the lime juice with the coriander seeds and anise seeds.

10. Pour over the chicken thighs and turn the meat to coat evenly.

11. Cover and set aside to marinate as you prepare the lime zests.

12. Shred the zests finely then place in a pan, cover with water and bring to a boil.

13. Cook for about 10 minutes or until the zest pieces are tender then take off the heat then drain off the cooking water and pour fresh water on top.

14. Bring back to a boil and cook for 10 minutes more. Drain the lime zest and set aside.

15. Heat the oil in a non-stick pan, add the marinaded chicken thighs (reserve the marinade) and fry until nicely browned all over.

16. Add the onions and fry for about 6 minutes, or until lightly browned.

17. Stir in the reserved marinade, cooked lime zest, ginger confit and a little of the ginger liquid. Bring to a simmer, cover and cook for 20 minutes.

18. If the sauce has reduced too much, add a little more of the ginger liquid.

19. Season the sauce to taste with fish sauce and if the sauce is not thick enough for your liking, add a little cornflour (cornstarch) mixed to a slurry with water. Serve hot, accompanied by rice.

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