GARLIC and BLACK PEPPER CHICKEN
- 900g boneless, skinless chicken thighs
- 2 large onions finely sliced
- garlic 4 cloves, crushed
- thumb sized pieces ginger, finely grated
- 400ml coconut milk
- 1 small bunch coriander roughly chopped
- 3 tbsp black peppercorns
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- coconut oil
- 1 tbsp of turmeric
- 1 lemon - juiced
For the marinade, add the peppercorns, cumin and coriander seeds to a small frying pan over a medium heat. Toast for a minute until they begin to smell fragrant.
Tip into a spice mill or mortar and roughly grind. Add the spices into a bowl with 1 tbsp of coconut oil.
Add the turmeric along with the juice of half a lemon (save the other half for later) and stir to a paste.
Add the chicken and mix well. Cover and chill for a few hours, but preferably overnight.
Heat a deep frying pan over a medium-low heat with 1 tbsp of coconut oil.
Add the onion, garlic and ginger, and fry for 5 minutes - until soft and browned
Turn up the heat and add the chicken and marinade. Season and stir-fry for 10 minutes.
Pour in the coconut milk, bring to the boil and simmer gently for 15 minutes or until the chicken is cooked.
Turn off the heat and stir through the remaining lemon juice and cavolo nero. Scatter over the coriander.
Serving suggestions: brown basmati rice, buckwheat, quinoa