Ginger-Flavoured Provencal Chicken


My recipe is from Ken Hom, and although he’s a Chinese-American, it has a very European flavour.

Serves 4

750g boneless, skinless chicken thighs
3tbs olive oil
6 garlic cloves, crushed
2tbs finely chopped fresh root ginger
1 onion, coarsely chopped
1 ts salt
1/2 ts black pepper
750g tinned tomatoes
50g black olives, stoned
300ml chicken stock
20 basil leaves
2ts sugar
2ts salt
1/2ts black pepper

For the marinade:
1tbs light soy sauce
2ts dark soy sauce
Shaoxing rice wine or dry sherry
1ts salt
1/2ts black pepper

Cut the chicken into 5cm pieces. In a large bowl, combine the chicken with the marinade ingredients and mix well. Leave to marinate in the fridge for 30 minutes. Drain the chicken and discard any excess marinade.

Heat a wok or large frying pan over a high heat. Add the oil and, when it is very hot, add the chicken and brown on both sides. Turn the heat down to medium and continue to brown for 5 minutes until it is golden brown. remove the chicken from the wok, and pour off all but 2 tablespoons of the oil and fat.

Re-heat the wok, add the garlic, ginger, onion, salt and pepper and stir-fry for one minute. Reduce the heat and continue to cook for 3 minutes or until the onion is soft and transparent. Then add the tomatoes, olives and stock. Bring the mixture to a simmer, return the chicken to the wok, reduce the heat, cover and simmer for 15 minutes or until the chicken is cooked. Add the basil leaves, sugar, salt and pepper and cook for another 2 minutes.

I think we served this with rice.


Image found here


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