I recently bought a load of reduced-price chicken thighs, boned and froze them with the skin on. Lovely stock from the bones and other trimmings.
For the marinade: 50ml veg oil, 1dstsp Thai green curry paste, 1tsp ginger puree and 1dstsp lime cordial. Mix together and put in 1 large or 2 small flattened thighs per person. Leave for at least an hour. Griddle on a smoking ridged pan each side until the skin is crisp but the meat is still moist and cooked through.
For the rice: half a cup of basmati rice in salted water with 1dstsp dessicated coconut, 1 dstsp tarragon, 1 dstsp lime cordial and 1 scant tsp cinnamon. If I'd had some coconut milk in the house I probably have added a dash too. I find the best results for rice - however unorthodox - is to boil in plenty of salted water in advance until al dente; drain and under rinse under cold water. For service, microwave in a closed casserole dish. Perfect every time.
For the carrot & parsnip patty: a small handful each of of chopped parsnip and carrot cooked
in salted water. Drain & mash; check seasoning, form into a tightly-packed cake and chill for at least an hour. Dip in sesame oil and then into flour. Fry on each side in a lightly-oiled wok. Serve with sweet chilli dipping sauce.
