Ingredients
- 4 large chicken thigh cutlets
- 1 lemon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garam masala
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 125 ml (4 fl oz/1/2 cup) sweet white wine
- 1 tablespoon ginger wine
- 60 ml (2 fl oz/1/4 cup) lemon juice
- 2 chicken stock (bouillon) cubes, crumbled
- 6 plump dried figs, halved
- 2 teaspoons thinly sliced glacé (candied) ginger
Method
1. Trim the chicken of fat and sinew. Preheat the oven to 180°C (350°F/Gas 4). Remove the lemon zest with a vegetable peeler and slice the zest into long thin strips. Place the zest in a small saucepan with a little water. Boil for 2 minutes, then drain and set aside.
2. Combine the ginger, garam masala and soy sauce. Rub the mixture all over the chicken.
3. Heat the oil in a heavy-based frying pan. Cook the chicken over medium heat for about 5 minutes on each side, or until well browned but not cooked through. Drain the chicken on paper towels. Transfer to a shallow ovenproof roasting tin.
4. Add the white wine, ginger wine, lemon juice, stock cubes and any remaining marinade to the same frying pan. Bring to the boil. Add the figs and glacé ginger. Remove from the heat and spoon over the chicken. Bake for 20 minutes, or until the chicken is tender, turning once. Serve with the lemon zest.
