TWENTY CLOVES OF GARLIC CHICKEN

Twenty cloves of garlic may sound like a lot of garlic, it's not, by cooking the garlic in brown butter you create a nutty subtle flavour to this dish and the infused butter becomes a rich glaze that coats the juicy succulent stir fried chicken, this is a gorgeous bowl of simplicity, balanced with the freshness from the shards of ginger, spring onion, chilli, mangetout and asparagus, in all a sumptuous dinner.

Prep time 7 minutes / Cook time 5-7 minutes

Ingredients

(Serves 4)

600g of free range chicken thighs or breast

50g butter

1 tsp coconut oil

20 cloves garlic thin sliced

2" ginger 

2 spring onions sliced

2 red chillies sliced

8 stems of asparagus chopped

100g mangetout sliced longways

(Serve with plain rice)

Prepare all your ingredients ready to go, thinly slice the chicken and set to one side, heat a wok or non stick frying pan, add the butter and coconut oil, once melted add the garlic and gently fry until the butter turns light brown, this gives the butter and garlic a rich nutty flavour, remove the garlic and butter from the wok and reserve to one side.

Wok back on add the asparagus and stir fry for one minute then add the chicken and stir fry when the chicken is almost cooked add the mangetout, ginger, chillies, spring onion, reserved garlic and nutty butter, toss through and serve on its own or with a side of plain rice.

Additional serving suggestion add a glug of double cream or mascarpone cream cheese and serve tossed in linguine pasta with a dusting of Parmesan cheese and some fresh ground black pepper.