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| Braised chicken thighs in lemon and ginger sauce |
The Ivory Coast began their World Cup campaign with a satisfying win over Japan but subsequent defeat to Colombia has left them in a precarious position going in to today's final match against Greece. Although avoiding defeat should be enough to see them through the group stages, a draw would not be sufficient in the unlikely event that Japan should defeat Colombia by a couple of goals. A win remains essential therefore for the African side if they are definitely to book their passage in to the next round.
Ivorian Coast Lemon and Ginger Chicken
While the culture and of course the food of the Ivory Coast remains very much influenced by the French, this simple dish is hopefully a bit more in keeping with the expected rustic nature of the national cuisine. While it may not perhaps be the most attractive meal ever laid on a plate, it's incredibly tasty and sees the chicken served tender, juicy and succulent.
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| Chicken thigh marinading ingredients |
Ingredients (Serves One)
2 bone in, skin on chicken thighs
1/2 medium white onion, peeled and thinly sliced
1 inch piece fresh ginger root, peeled and grated
2 large garlic cloves, peeled and grated
Juice of half a lemon
1 tablespoon olive oil
1/4 pint fresh chicken stock
1 teaspoon medium strength chilli powder
Salt and black pepper
Vegetable oil for frying
3 ounces basmati or long grain rice
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| Chicken marinading ingredients are prepared and adding to plastic dish |
Directions
Add all the marinade ingredients to a suitable dish and stir well with a wooden spoon.
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| Chicken stock is stirred through other marinade ingredients |
Lay the chicken thighs in the marinade and turn them over a few times to ensure they are evenly coated in the mixture. Cover the dish and leave to marinate for at least two hours.
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| Chicken thighs are added to marinade |
Heat a couple of tablespoons of vegetable oil in a deep, non-stick frying pan. Add the chicken thighs and fry all over until sealed and browned.
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| Chicken thighs are fried and sealed in oil |
Pour the marinade in to the pan and bring to a simmer. Ensure the skin sides of the chicken thighs are uppermost, cover the pan and simmer as gently as possible for half an hour.
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| Chicken thighs are braised in marinating juices |
Wash the rice thoroughly through a sieve under running cold water. Add to a deep pot of boiling, salted water and simmer for ten minutes.
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| Rice is carefully washed before it is cooked |
Drain the rice and lay it in a plate in the form of a bed for the chicken.
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| Chicken thighs are lifted on to bed of rice |
Lift the chicken thighs with a slotted spoon or cooking tongs on to the bed of rice. Spoon over some of the sauce and enjoy.
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| Tucking in to tender and succulent lemon and ginger chicken thighs |
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