THE LEMON-GINGER POULTRY-POT

(Our Play on Spanish Chicken with Ginger & Saffron)

THE LEMON-GINGER POULTRY-POT

Ingredients: 500g Chicken thighs (chunks), 40g Fresh ginger (grated), 3 cloves Garlic (minced), 1 tsp Saffron strands, 1 tsp Black pepper, 1 tsp Smoked paprika, 1 Lemon (juiced), 100ml Chicken stock, 50g Butter...

Ingredients

  • 500g Chicken thighs (chunks)
  • 40g Fresh ginger (grated)
  • 3 cloves Garlic (minced)
  • 1 tsp Saffron strands
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika
  • 1 Lemon (juiced)
  • 100ml Chicken stock
  • 50g Butter

Cooking Method

  1. The Scorch Fry chicken in oil on high heat until the edges are charred and blackened.
  2. The Architect Add the ginger and garlic to the pan; sauté until the aroma fills the room.
  3. The Bloom Add spices with a 30ml splash of stock to release the sharp, golden oils.
  4. The Marriage Pour in lemon juice and remaining stock; simmer for 10 minutes then whisk in butter until it forms a thick silk.
  5. The Final Flourish Top with raw fresh mint and a hit of raw ginger matchsticks.

Cuisine: Spanish

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