Ingredients :
- Eight spring onions, finely sliced, greens and whites divided
- Two cup cashews
- one ginger
- One teaspoon sesame oil
- One tablespoon olive oil
- 200g prawns, peeled
- One teaspoon sea salt to taste
- Six chopped garlic cloves, minced
- Six medium sized chopped carrots
- Two teaspoon red fresh pepper
- Three bulbs of bell pepper
- Two medium onions bulbs
- Four cups whole grain rice
- Two cups sweet potatoes, diced
Oven Baked Lemon Chicken:
- Two cubes of maggi chicken seasoning
- One lemon
- Two lemons, juiced
- Eight small skin-on boneless chicken
- Tree teaspoon olive oil
- Three sprigs oregano
- Two large spring onions
- Half garlic glove, minced
- Quarter tsp red pepper, crushed
- Quarter cup dry white wine
- One teaspoon sesame oil
- One teaspoon sea salt
- One teaspoon brown sugar
- small ginger, chopped
- Half cup butter
- Corn flakes, crushed into crumbs.
- 250g icing sugar (sifted)
- Two tablespoons milk.
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Preparation:
- Marinate prawns with some sea salt and sesame oil. Heat olive oil, sauce half of the garlic, stair fry till cooked. Set aside.
- Wash chicken, very thinly slice half of lemon; cut remaining lemon half into 2 wedges.
- Season chicken thighs with salt and pepper, place chicken in bowl and pour lemon juice and brown sugar over stir and coat, let stand 45 mins at room temperature, drain, roll in crumbs and place in greased shallow pan.
- Keep everything ready before starting the work on high heat, once hot add fresh pepper, sesame oil, cashews, and until golden.
- Heat olive oil again once hot, add salt to the diced sweet potato and add the sweet potato to the hot oil and stir until golden.
- Add the spring onions white, ginger and garlic stir for 7 seconds until aromatic. Add in celery and all vegetables, stir fry until tender.
- Add rice and mix t combine, fry till fragrant, sprinkle some water if need be.
- Season to taste with salt and pepper, mix well, sprinkle sauteed prawns, cashew nuts and mix well.
- Dish up and serve with backed lemon chicken.
