Recipe by : Jan Bilton
Photography by : Davide Zerilli
This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Marinade
Chicken
Dressing
Salad
Method
1.To make the marinade, place all the ingredients in a blender and whizz until smooth. Place in a sealable plastic bag with the chicken thighs and chill for 24 hours.
2.To make the dressing, place the rice wine vinegar, fish sauce and sugar in a pan and heat until the sugar dissolves. Allow to cool then add the remaining ingredients. Mix well before use.
3.Remove the chicken thighs from the marinade and shake off any excess. Grill for about 4 minutes each side until cooked, then slice.
4.Meanwhile, bring the marinade to the boil in small pan.
5.To serve, toss the salad ingredients in a little of the dressing and divide between 4 plates. Top with the chicken and a little of the hot marinade. Garnish with the extra herbs.
PER SERVE: Energy: 742kcal, 3104kj Protein: 36g Fat: 53g Saturated fat: 26g Cholesterol: 144mg Carbohydrate: 24g Fibre: 7g Sodium: 1109mg
Note