CHICKEN WITH GREEN TOMATOES

This chicken with green tomatoes was created with a little inspiration from Indonesia culinary, which often uses lots of herbs and spices. Some can be difficult to find especially if you are at the opposite end of the world. However, I use ingredients that can be found easily and more common, such as kaffir lime leaves, which is very commonly used in Indonesian kitchen. I love kaffir lime leaves because it gives the dish a real depth of flavor. The dish is lightly spicy and somewhat tangy from the lime and green tomatoes. You can so omit the chili if you don’t want any heat at all. I found this dish pretty addicting and needless to say, goes very well with a bowl of rice.

CHICKEN WITH GREEN TOMATOES

Servings 6 servings

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Ingredients

  

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• 2 ½ lbs of whole free-range chicken (cut into large pieces) or you can use boneless chicken thighs or mixture of drumstick, breast, etc
• 5 green tomatoes (cut into quarters)
• 4 kaffir-lime leaves (tear the leaves to release flavor)
• 1- inch ginger root (peeled and finely chopped)
• Small bunch of fresh basil leaves (roughly chopped)
• 2 stalks of spring onions (finely chopped)
• Juice of 1 lime
• 2-3 Tbsp of red chili paste -optional if you don't want it to be spicy
• 5 red chilis (seeded and thinly sliced or chopped) -optional if you don't want it to be spicy
• ½ Tbsp of salt
• 2 Tbsp of cooking oil
• 3 cups of water

Instructions

 

• Rinse the chicken with cold water and lightly pat dry. Sprinkle the salt and pour the lime juice over the chicken and give it a nice rub all over. Leave it for about 30 minutes in the refrigerator
• In a large pot, preheat 2 Tbsp of oil. Add in the red chili paste, kaffir lime leaves and ginger and saute for about 5 minutes. Add in the chicken pieces and slightly brown the chicken pieces. Add in 3 cups of water and bring to a boil and then lower the heat to let it gently simmer until the chicken is cooked through and tender. Add in the green tomatoes. Let it simmer for another 30 minutes. Turn off the heat. Sprinkle with some basil, spring onion and red chili. Ready to serve with rice

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