Ingredients
- 50 g (2 oz.) palm sugar or dark muscovado sugar
- 1 tsp. ground turmeric
- 1 red chilli, deseeded and finely shredded
- 5 cm (2 inch) piece of fresh ginger, peeled and finely grated
- 3 tbsp. fish sauce
- Juice of 2 limes
- 4 tbsp. Bonne Maman Peach Jam
- 8 boned chicken thighs, skin on
- 2 tbsp. light oil, such as grapeseed
- 3 fat garlic cloves, sliced
- Shredded spring onion
- Fresh mint
- Chopped salted peanuts
- 1 lime, quartered
Put the sugar, turmeric and 3 tablespoons water in a small saucepan and heat slowly, stirring, for 2-3 minutes until the sugar has dissolved.Add the chilli, ginger, fish sauce, lime juice and jam. Increase the heat and bubble for 1-2 minutes until a deep, golden caramel brown. Remove from the heat.Cut the chicken into large, bite-sized pieces. Heat the oil in a large wok or frying pan and fry the chicken with the garlic for 3-4 minutes, until golden brown and crisp.Pour in half the chilli peach caramel and let it bubble up and sizzle for 2-3 minutes.Sprinkle with spring onions, mint and peanuts, squeeze over a little lime and serve immediately. Offer the remaining chilli peach caramel separately.
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