Stuffed chicken

Serves 6

• 0 2 cm piece ginger
• 1 lemon
• 2 cloves garlic
• 2 red chillies
• 1 tsp turmeric
• 2 tbsp coriander stalks
• 1 bunch spring onions
• 50g creamed coconut block
• 6 chicken breasts
• 1 tbsp rapeseed oil
• 300g good chicken stock
• 0 Coriander leaves

Step 1
Put all the ingredients from the ginger to the coconut in a food processor or blender.

Step 2
Blitz to a paste.

Step 3
Stuff the chicken breasts with the paste, retaining 1 tbsp of it back.

Step 4
Prise a small amount of the skin away from the flesh to create a pocket under the skin.

Step 5
Stuff a little of the paste under the skin.

Step 6
Rub any paste left on your hands into the chicken.

Step 7
Preheat the grill.

Step 8
Heat the oil in a large shallow frying pan.

Step 9
Put the chicken breasts in the pan skin-side up and cook over a medium heat for about 5 minutes.

Step 10
Put the pan under the grill for about 4-5 minutes.

Step 11
If the chicken skin starts to brown too quickly, turn the grill down to low and keep checking that the skin is browning nicely.

Step 12
Whisk the reserved paste into the chicken stock.

Step 13
Remove the chicken from the grill and pour in the stock.

Step 14
Cook over a low heat until the chicken is firm to touch.

Step 15
Sprinkle with coriander leaves.