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Chicken mish-mash


  • Heat a thin layer of oil in a heavy-bottomed pan and brown the floured and seasoned chicken all over, covered, skin side down first. Remove.
  • Wipe the pan clean with kitchen paper towels and heat a little fresh oil. Then briefly saute the garlic, ginger and chillies, before adding the carrots, shallots and tomatoes. Toss to coat well and then add the sugar, turmeric, fish sauce, lemon juice, coriander, raisins and stock.
  • Return the chicken to the pan, in one layer, and bring to the boil. Then lower the heat, mix in the preserved lemon, cover again and gently simmer for about 20 mins, turning the chicken once or twice.


  • olive oil
  • 1 chicken, portioned into 8, skin on
  • plain flour
  • salt & freshly ground pepper
  • 3 garlic cloves, crushed
  • 1 heaped tspn grated fresh ginger
  • 3 small red chillies, sliced
  • 8-10 baby carrots, shaped
  • 8-10 small shallots, peeled
  • ½ punnet cherry tomatoes, whole
  • 3 tbsp shaved palm sugar (or soft brown sugar)
  • ½ tspn turmeric
  • 2-3 tbsp Asian fish sauce
  • juice of 3 lemons
  • 3 tbsp chopped fresh coriander
  • 2 tbsp raisins
  • 2 cups chicken stock
  • 2 tbsp preserved lemon rind, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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