6 skinless, boneless chicken thighs (Dunedin Poultry)
3-4 Tbsp sweet sherry
3 Tbsp muscovado sugar
2 Tbsp soy sauce
1/2 juice of a lime
1/2 tsp ground ginger or 1 tbsp fresh ginger
1/2 tsp fresh ground black pepper
2 cloves garlic - crushed (Te Mahanga)
4 spring onions -finely cut (Janefield Hydroponics)
1 tsp cornflour
1-2 tbsp olive oil (Dunford Grove)
Salt & pepper
2 bunches of greens -I used silverbeet (Oamaru Organics)
1 cup brown rice
Preheat the oven to just around 150 degrees C.
Using a medium size bowl mix all the ingredients except the chicken. Cut the chicken into strips and put into the bowl, cover and sit in the fridge for at least 2 hours. Keeping the spring onion ends for garnish. Wash the silverbeet then shred and drain well. Cook the rice to the packet.
You will need a heavy fry pan to fry off the chicken, preheat the pan to a medium heat. Add the oil, and cook the chicken in batches so as not to lose the heat. The internal heat of the chicken should be around 75 degrees. Rest the chicken in the pre-warmed oven, while cooking the greens. Using the same pan, add a splash of water to the silverbeet, they will only take 2 to 3 minutes to cook. Let the pan juice heat and thicken.
To serve: Lay out the rice, then the wilted silverbeet and spread the chicken out on top, pour the pan juice over and garnish with the green ends of the spring onions.
Recipe by: Amy Dougherty