Sweet Lime Chilli Chicken and Rice
- 4 skinless, boneless chicken thighs
- 2 tsp. lime juice
- 1 Tbsp. honey
- Plenty of chilli
- 2 tsp. crushed garlic
- 1 tsp. grated ginger
- A few dashes of fish sauce
- 2 tsp. sesame oil
- A good sprinkle of paprika
- Place the chicken pieces in the slow cooker and cover with the rest of the ingredients.
- Slow cook for 6 hrs or so
- Remove and chill in the ‘fridge
The meat shrunk to half its size, and there was an inch or so of liquid in the pot, proving incontrovertibly the meat had been pumped, or “massaged”(see reference here).
The substantial and unexpected amount of liquid left in the slow cooker made me think about how not to waste it. I tasted it. It was a very pleasant and spicy sweet chilli chicken stock with a tang of lime. I thought I would try cooking rice with it. First I added a couple of blocks of chopped cooked spinach, and half a cup of coconut cream and left it for another half hour in the slow cooker with the lid off.
I then cooked rice in the usual way in my rice cooker, using a cup of Basmati and a cup of Arborio, substituting the stock for most of the water needed to cook the rice, and adding some frozen celery, peas, corn and capsicum. When cooked, this risotto tasted great hot with some of the chicken. It also proved to be delicious after being chilled, as a cold salad, along with the remaining chicken pieces, chilled and sliced.
Enough for 6 to 8 servings.