Chilli Chilli Chicken

• 4 chicken legs
• 1 lime zest and juice 
• 1 tsp salt

• 1 stalk lemongrass
• 10-12 birds eye chillies
• 5 cloves garlic
• 1 thumb ginger
• 2-3 lime leaves
• 2 large tomatoes
• 200ml chicken stock
• 2 handfuls lemon basil or Italian basil

Add the lime zest, juice and salt to the chicken legs and massage to marinade

Roughly chop the chilli, garlic and ginger, bash the lemongrass and lightly crush the lime leaves. Dice the tomato

Build Your Wok Clock: Start at 12 o’clock with the marinated chicken, followed by the ginger chilli and garlic, then the lemon grass, lime leaves, tomato and lastly the lemon basil or basil leaves.

Heat 1 tablespoon of vegetable oil in a thick-based pan or wok on a medium-high heat until smoking hot. Place the chicken pieces in the pan and sear them for 3–4 minutes until golden brown on the underside, then flip them over to sear the other side. Once browned all over, remove the chicken and set aside.

Heat another 2 tablespoons of vegetable oil in the pan to a medium heat, add the chilli, garlic and ginger. Let it simmer for 5 mins. 

Once the chilli, garlic and ginger is golden brown, add the lemongrass and lime leaves and stir-fry for 3 minutes. Add the tomato and bring the mixture to a vigorous boil before reducing the heat to low. Add a little salt to bring out the sweetness of the tomatoes. 

Return the chicken to the pan, add a dash of chicken stock, cover with a lid and simmer for 20–25 minutes, folding the sauce into the chicken every few minutes while it cooks through. Just before serving, scatter the lemon basil or basil leaves over the chicken, fold through and serve.