Chilli Coconut Chicken

This would have to be one of my favourite recipes and one I think of in Spring/Summer.  Some pre-prep is needed to make sure there is plenty of time to marinate in advance, but once it’s done marinating, throw it in the oven with minimal fuss!

Serves 4

2 eshalots, peeled, chopped (the little purple ones)
1 long red chilli, chopped (optional)
1 lemongrass stalk, trimmed, bruised and chopped
2cm piece of ginger, peeled and chopped
3-4 garlic cloves, chopped
2 teaspoons xylitol or coconut sugar
1 tablespoon lime juice
2 tablespoons fish sauce
165ml can coconut cream (I often just pour in the whole 400ml can)
6 thigh fillets, left whole, trimmed of excess fat

Cucumber quinoa salad
2 tablespoons rice bran oil
2 tablespoons rice wine vinegar
½ teaspoon xylitol or coconut sugar
1 cup cooked quinoa
1 continental cucumber, halved lengthways, sliced
½ red or yellow capsicum, cut into chunks
1 long red chilli, thinly sliced (optional)
½ cup torn fresh mint leaves

1. Place eschalots, chilli, lemongrass, ginger, garlic, xylitol/coconut sugar, lime juice and fish sauce in a small food processor. Process until smooth. Stir in coconut cream until combined. Transfer to a glass or ceramic dish (something that also can go in the oven), add chicken. Turn to coat. Cover and refrigerate over night if possible.
2. Preheat oven to 200°C/180°C fan forced. Place the whole dish in the oven and roast for 50 minutes.
3. Make the cucumber quinoa salad – Place oil, vinegar and xylitol/coconut sugar in a small bowl. Stir until xylitol/coconut sugar has dissolved. Place quinoa, cucumber, capsicum, chilli and mint in a bowl. Drizzle with dressing. Toss until well combined. Serve the cucumber quinoa salad topped with 1-2 chicken thighs.

  29/08/2020     Recipes     0 Comment(s)