Loums is half-Mauritian on his mother’s side and as some of you know, last year I went on my first holiday with actual beaches so pretty it makes you want to cry, last year with Loums to chill the eff out and to revisit his family whom he hadn’t seen since he was last there 10 years previously and for me to meet them for the first time. His mother came to Paris when she was 18 years old and with her she also brought the recipes which she had been brought up on.
After talking about this for bloomin’ ages, we finally moved house this weekend! To commemorate the new start for us, Loums’ mum cooked her famous ‘Poulet au Miel’ with her mother’s bird’s eye chilli dressing (chillies ripened, dried, seasoned and bottled all the way from her home in Mauritius). As a parting gift, she wrote down the recipe for me to take away and share with you.
Before I start, I need to tell you how Loums’ grandmother prepares her chillies in preparation for this salad from her home in Mauritius: The bird’s eye chillies grow in her garden and when they’re grown she picks them and lays them out to fully dry in the sun for around about 3 weeks. Then she takes them down and in a glass bottle, she adds mustard seeds, pepper, a little bit of red wine vinegar and olive oil, before sealing it tight to ripen over time. That, is dedication.
For the chicken:
8 chicken thighs
Enough corn flour to lightly coat the thighs
1tbsp extra virgin olive oil
4cm piece of ginger, grated
2 garlic cloves, grated
1tbsp light soy sauce
2tbsp plain clear honey, the best you can find
Juice of 1 lemon
– For the dressing:
– 125g bird’s eye green chillies, loosely deseeded and finely chopped.
– 2 shallots, finely chopped
– Pinch of sea salt
– Good few twists of freshly ground black pepper
– 1/2 tbsp extra virgin olive oil
– Juice of 1 lemon
– Mix together the chilli, shallots, seasoning, olive oil and lemon, shake well and put to one side before you begin preparation on the main event.
– Mix together in a small bowl, the olive oil, ginger, soy sauce, honey, lemon, garlic.
– Rub this mixture on the chicken thighs, leaving some behind to pour into the casserole dish.
– Lightly coat the chicken thighs in the corn flour before adding to the hot casserole dish (no need to add any oil to the pan beforehand!)
– Pour in the water and cover for 30 minutes.
– While the chicken is going, put on the rice, this is usually served with basmati but brown is also a good shout.
– Make a halo with your rice, serve the poulet au miel and sprinkle over the chilli dressing.