I did tweak it a little bit. Even though iI was cooking for two instead of four, I used the same amount of flavouring ingredients - naughty, I know, but there still wasn't a lot of sauce and I like spicy food. I left out the star anise, because I don't like aniseed flavour at all, but I've left it in the recipe because most people probably would like it.
One of the few foods I dislike is cooked pumpkin, so I used kumara instead, and I thought that worked really well. For the two of us, I cooked four large chicken thighs and two large kumara. I didn't have any spring onions, so I cooked ordinary chopped onion with the garlic.
If you are making it with pumpkin I suggest that you first chop it into large chunks and then microwave it for just long enough to soften the skin. This makes it much easier to peel. As you can see from the photo (which is the one from the Listener - once again I forgot to photograph mine!) - the pumpkin or kumara chunks should not be too large, so that they cook through in the same time as the chicken.
Chicken and pumpkin with soy and star anise
(Diana Henry, courtesy of Lauraine Jacobs in the Listener, 24 May 2014)
Serves 4.
1 Tbsp peanut oil
8 bone-in chicken thighs
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp fish sauce
2 Tbsp soft dark brown sugar
1 red chilli, deseeded and shredded (I used chilli flakes)
2.5cm piece of ginger, peeled and very finely chopped
3 garlic cloves, very finely chopped
8 spring onions, trimmed and chopped on the diagonal
900g pumpkin or squash, cut into chunks, peeled and deseeded, or kumara, peeled and cut into chunks
3 strips of orange zest
1 star anise
2 Tbsp orange juice (i used a bit more, and less water)
Black pepper
Preheat the oven to 180C (or 170 fan-forced).
Remove the chicken skin if you prefer (I used skinless).
Heat the oil in an oven-proof casserole dish or saute pan that can go in the oven (large enough to lie all the chicken in a single layer).
Brown the chicken on both sides. Don't try to turn the thighs until they are easy to move, as pulling will tear them. Take them out of the pan and set aside.
Pour the fat out of the pan into a cup. Mix the soy sauce, vinegar and fish sauce with the sugar and stir.
Put 1 Tbsp of the reserved fat back in the pan, heat it and add the chilli, ginger and garlic. Keep some of teh greener bits of spring onion back for garnish and add the rest to the pan.
Cook over a medium heat for a couple of minutes, until the garlic is golden, then add the soy sauce mixture. Return the chicken to the pan, with any juices that have seeped out, plus the pumpkin, orange zest, star anise, orange juice and 3-4 Tbsp of water.
Grind on some black pepper. Cover the dish and put in the hot oven for 40 minutes in total. After 15 minutes, turn the chicken pieces over. (It helps to turn the pumpkin or kumara over too.) Cover again and cook for another 15 minutes. Then uncover the dish and return to the oven to cook for another 10 minutes. (The sauce will reduce to a lovely stickiness. But keep an eye on it to make sure it isn't hardening.)
Scatter with the reserved pieces of green spring onion and serve. Accompany with brown rice, quinoa or wheat berries tossed with lots of chopped coriander leaves and lime juice.
Recommended wine match: Chardonnay.
At my age I don't need masses of carbohydrate, so I didn't add the rice - instead I made a shredded carrot and cabbage salad with a small amount of Asian flavoured dressing, using lime juice, fish sauce , soy sauce and a little sugar. If I'd had any coriander I would have used that too.
I thought this was a really successful dish, not too strongly spiced, so you get the full flavour of the chicken and pumpkin/kumara, but spicy enough to have you licking your lips with huge appreciation. Thank you, Lauraine and Diana.
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