Keeping food simple and quick

DELICIOUS: Caramelised chicken thighs on rice.

Choosing favourite recipes is a little like being asked to pick a favourite child, says Simon Holst. In the end, he and Alison Holst tried to select recipes that are especially simple, and still interesting.

“We’ve then reworked them, numbering each step, to make each method as clear and easy to understand as possible. We hope you and your families will enjoy these ‘tried and true’ family favourites as much as we have.”

This chicken recipe is unusual and really delicious. For ease and speed, cook the rice in the microwave while you cook the chicken and its sauce in two frying pans, at the same time. You should be eating your meal 20 to 30 minutes after you start cooking.

INGREDIENTS:

½ cup long-grain rice

½ tsp salt

2 tsp oil

1 cup hot water

¾ cup frozen baby peas

4 skinless, boneless chicken thighs

2-3 tbsp flour

2-3 tsp canola or other oil

½ cup sugar

1 medium-sized onion, peeled

1-2 cloves garlic, peeled

2 tsp grated fresh ginger

¼ cup hot water

2 tbsp fish sauce

¼ cup chopped coriander leaves

METHOD:

• Before you start cooking the chicken and its sauce, put the rice, salt, oil and hot water in a microwave dish. Cover loosely and microwave on high (100 percent power) for 6 minutes, then stir in the peas. Cook 3 minutes longer, then leave to stand for 5 minutes or until you have finished cooking the chicken.

• Lightly toss the chicken thighs in the flour until coated. Heat a pan large enough to hold the four thighs. Pour in the oil, then add the chicken thighs and brown lightly on both sides.

• Heat the second pan on low to moderate heat and sprinkle the sugar over it. Let it melt and turn golden brown (but don’t let it darken and burn), tilting the pan at intervals without stirring the caramel.

• While the chicken browns and the sugar melts, chop the onion and garlic finely. Put the browned chicken on a board and place the onion, garlic and ginger in the now empty pan, with a little extra oil. Cook on medium heat until the onion is lightly browned.

• In the meantime, cut each browned thigh into four slices, then put the chicken back in the pan with the onions and let everything brown a little longer.

• When the sugar has caramelised evenly, add the hot water and the fish sauce to it, and heat gently until a syrup forms, then pour all the syrup over the chicken mixture in the other pan and simmer for a few minutes longer, until the chicken is coated with the sauce.

• Serve on the prepared rice, and sprinkle with coriander leaves.

• Serves 2

Cook until the lamb reaches an internal temperature of 57°C (135°F), which will take 10–15 minutes. Remove from the oven, cover loosely with foil and rest for 5–7 minutes before slicing and serving.