Chilli coconut chicken with cucumber rice salad

Cooking Salads Chilli coconut chicken with cucumber rice salad

This Asian style chicken on fragrant rice is a fresh and tasty idea for weekday dinners.

Lables: Low carb Low sugar Egg free Gluten free Lactose free Peanut free Sesame free Tree nut free Wheat free
  1. Place eschalot, chilli, lemongrass, ginger, garlic, brown sugar, lime juice and fish sauce in a small food processor. Process until almost smooth. Transfer to a glass or ceramic dish. Add coconut cream. Stir to combine. Add chicken. Turn to coat. Cover. Refrigerate overnight, if time permits. 2 Preheat oven to 200C/180C fan-forced. Place chicken in a baking dish. Roast for 40 to 50 minutes or until golden and cooked through.
  2. Meanwhile make Cucumber rice salad: Place oil, vinegar and sugar in a small bowl. Stir until sugar has dissolved. Place rice, cucumber, tomato, chilli and mint in a bowl. Drizzle with dressing. Toss until well combined. Top with chicken. Serve.

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2 eschalots, peeled, chopped
1 long red chilli, chopped
1 lemongrass stalk, trimmed, bruised, chopped
2cm piece fresh ginger, peeled, chopped
2 garlic cloves, chopped
1 tbsp brown sugar
1 tbsp lime juice
2 tbsp fish sauce
165ml can coconut cream
4 chicken thigh cutlets
2 tbsp Alfa One rice bran oil
2 tbsp rice wine vinegar
1 tsp caster sugar
2 1/3 cups cooked rice
1 continental cucumber, halved lengthways, sliced diagonally
125g cherry tomatoes, halved
1 long red chilli, thinly sliced
1/2 cup torn fresh mint leaves

Adv

Autors
Preparation time
25
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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