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CHICKEN, CASHEW & CAPSICUM WITH AROMATIC BASMATI

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Serves: 4-8

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This healthy-balance troop-feeder was thrown together last Thursday night, from what I had in my larder & fridge, amidst a panicked frenzy stemming from the realization, more dinner guests were arriving than had been planned for, a likely story. It was received so well, much better than any of the dishes I actually 'put effort' into, that I thought to share it here with you. This was inspired (in part) by Nigella's Sake Steak & Rice, the sake sweetener (because I had it) and more certainly the notion of an aromatic (yet plain) basmati with oriental south-east-asian food, I am moreso accustomed to basmati flavoured strongly with good stock and indian fair (this being my parentage). Yet having read widely in health journals, that you can eat plain basmati in 'as you wish' portions at your evening meal, because it has less calories thus assisting in endeavor's to combat weight, made this idea more like a revolutionizer for me. There is only a hint of oil in the marinade and provided you use a non-stick/Bessemer/Teflon coated frying pan, oil is not necessary for sauteing the chicken. The addition of cashews gives a wholesome and nourishing element to the dish and the capsicum compliments both of these. I find discovering the path to eating healthy, is hugely gratifying when it does not compromise what I WANT to eat.

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Ingredients

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for the chicken

  • 1 kilogram chicken thighs (cut into bit size chunks with fat removed)
  • 100 cashew nuts
  • 2 large green peppers (pith trimmed and cut into thin lengths)

for the marinade

  • 3 tablespoons sake
  • 5 tablespoons soy sauce
  • 1 tablespoon Asian sesame oil
  • 1 large red chilli (deseeded and minced finely)
  • 1 tablespoon minced fresh root ginger

for the rice

  • 500 grams basmati rice
  • 1 litre chicken stock (or water)
  • 3 star anise

Method

  1. Prepare all ingredients as directed.
  2. In a wide bowl/freezer bag that will fit the chicken, combine the marinade ingredients whisking slightly to combine, then add the chicken pieces, turning over with your hands so all is coated, leave this to marinate for at least 3 hours or longer. Once the time has come to cook, take the chicken out letting it come to room temperature.
  3. Whilst this is happening, cook the rice by placing the basmati, star anise and stock all in your rice cooker and pressing cook.
  4. Once the chicken is rid of its chill, heat your frying pan (you'll need one wide enough to fit all the chicken in approximately one layer) till red hot, then tip the chicken into the pan with all the marinade. Leave the heat on high turning constantly for about 3-5 minutes, then turn the heat to medium and let it simmer till cooked through (about another 5 minutes, not long), don't worry about too much liquid in the pan.
  5. In another heated pan, dry roast the cashews till blisteringly brown.
  6. Once the chicken is cooked decant to a warm bowl and add the capsicum lengths into the pan turning over and around cleaning the pan of any marinade remnants, once they have softened, place on top of the chicken and garnish with the cashews, this can be covered with foil and kept in a warm oven till required on the table.

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