Thai Stlye Chicken
Serves 4
Preparation time
25 minutes
Cooking time
15-20 minutes
Ingredients:
6 chicken fillets, skin on
1 carrot, julienned
1 stick celery, julienned
½ spanish onion, julienned
½ red capsicum, julienned
½ green capsicum, julienned
1 bunch coriander
1 bunch rocket lettuce
100g jasmine rice
Chicken Marinade
1 teaspoon palm sugar or sugar
1 clove fresh garlic
1 teaspoon dried coriander
1 teaspoon turmeric
1 teaspoon curry powder
3 small fresh chillies, whole
60ml fish sauce
½ cup (125ml) coconut milk
Chilli Vinaigrette
1 cup rice wine vinegar
60g chopped spanish onion
4 small fresh chillies, whole
20g fresh garlic
20g sugar, palm sugar if possible
20ml fish sauce
➊
Make marinade by combining all
ingredients and blending to a paste.
Coat chicken and allow to marinate
for a minimum of 2 hours.
➋
Preheat oven (Mode 9) to 175° C.
➌
Make vinaigrette by combining red
wine, vinegar, onion, chillies, garlic,
sugar and fish sauce and liquidise
in a blender.
➍
Place chicken on grill grid oven tray,
skin side up. Turn oven to fan-grill
(Mode 6) and place tray ¾ of way to
top in oven. Cook chicken skin side up
for approximately 10 minutes or until
golden brown, then turn over and cook
for a further 5-10 minutes.
➎
Serve with jasmine rice and a salad
of roquet, coriander and julienned
vegetables dressed with chilli vinaigrette.
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