Categories: May

Ingredients

• 500g skinless, boneless thigh fillets
• 1 tbsp chicken seasoning
• 2 tbsp medium curry powder
• 2 tbsp soy sauce
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 sprigs fresh thyme, leaves picked
• 3 tbsp sunflower oil
• 2 tbsp golden granulated sugar
• 300ml American easy-cook rice
• 410g can black-eyed beans, drained

Directions

1. Put the chicken into a large, shallow plastic container, ideally with a lid. Carefully stab each piece of chicken about three times. Sprinkle the chicken seasoning and curry powder over the chicken, then turn the chicken to coat. Sprinkle with the soy sauce, chopped onion, garlic and thyme leaves. Stir with a fork, cover with a lid and gently shake it all together. leave to marinade in the fridge for a few hours, or use right away.

2. Pour the oil into a 30cm frying pan, add the sugar and put over a medium heat for 5-7 minutes. Don’t stir. When it turns a mid-golden brown, quickly tip the chicken into the pan. Cover it with a lid, and leave it for 5 minutes. Lif the lid, turn the chicken pieces over, cover, and cook for another 5 minutes until it turns golden brown.

3. Pour the rice into a measuring jug until it comes up to the 300ml mark, then tip into the pan. Pour 700ml cold water into the plastic container used to season the chicken, then pour this into the pan. Cover and cook for 20 minutes over a gentle heat without lifting the lid.

4. Tip the black-eyed beans into a sieve to drain, then add to the pan. Stir it all together, then cover and cook for 3 minutes, then serve.

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